-
1
Combine the ricotta, 1/4 cup Parmigiano, salt, pepper, 1 egg yolk, and the herbs in a small bowl.
-
2
Stir until well combined.
-
3
Set aside.
-
4
Dust a work surface with grated Parmigiano.
-
5
Sprinkle more cheese on top of the dough.
-
6
Roll into a rough circle about 10 inches in diameter and 1/8-inch thick.
-
7
Turn frequently and dust with more cheese as needed to prevent sticking.
-
8
Transfer to a baking sheet lined with parchment.
-
9
Spread the filling on the dough, leaving about a 1 1/2-inch border.
-
10
Arrange the tomatoes on top, leaving a little space between them, and gently fold the edges of the dough toward the center, creating a 1- to 1 1/2-inch border.
-
11
Chill until firm.
-
12
Preheat the oven to 425F, and position the rack in the middle of the oven.
-
13
Gently but firmly press the sides of the tart down with slightly cupped hands.
-
14
This will prevent the tart from unfurling while baking.
-
15
In a small bowl, whisk together the remaining egg yolk and the heavy cream.
-
16
Brush the edges of the tart with the egg wash and then sprinkle with grated Parmigiano.
-
17
Immediately transfer to the oven.
-
18
After 10 minutes, reduce the oven temperature to 400F, rotate the baking pan, and bake 20 minutes longer.
-
19
The edges and bottom should be golden brown.
-
20
Remove from the oven and slide the tart, on the parchment paper, onto a cooling rack.
-
21
Serve warm or at room temperature.
