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1
In a bowl, quickly mix together the flour, water, oil and salt.
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2
Transfer the mixture to a work surface.
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3
Briefly work the dough with your fingertips until it forms a ball.
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4
Divide into two balls, one slightly larger than the other (one third to two thirds); shape balls into flattened disks, wrap separately in plastic, and refrigerate for 30 minutes.
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5
Remove the dough from the refrigerator.
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6
On a lightly floured work surface, roll the larger piece to a 14 1/2 inch round, 1/2 inch thick.
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7
Transfer to an 11 inch springform pan, pressing into edges and leaving a 1/4 inch overhang.
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8
Preheat the oven to 350F In a bowl, combine the ricotta, 7 of the eggs, ham, marjoram, salt, and pepper; spoon into the prepared crust.
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9
With the back of a tablespoon, create 6 deep egg-shaped indentations in the filling.
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10
One at a time, crack an egg into each indentation.
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11
Roll the remaining dough into a 11-inch round.
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12
Cover the top of the tart with dough; pinch together the edges and trim any excess dough.
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13
Whisk together the remaining egg with 1 tablespoon water.
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14
Brush the top of the tart with the egg wash and sprinkle with a pinch of salt and cumin seeds.
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15
Bake tart, rotating halfway through, until top is puffed up and golden, 55 to 60 minutes.
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16
Cool in pan on a wire rack for 10 minutes, then remove from the pan and cool on rack to room temperature.
