2 cups all purpose flour
6 oz. butter, cut into 1/2 inch cubes
2 tsp. kosher salt
1 egg, well beaten, for egg wash
2 pints mixed cherry tomatoes
3 tablespoons mixed herbs, finely chopped (I used basil, thyme, and rosemary)
16 oz whole milk ricotta
kosher salt and pepper to taste
Pre-heat oven to 400 degrees.
For the pastry dough:
Place the flour, salt, and butter in a medium bowl. Using your fingers, rub the butter into the flour, making small butter flakes. Once the butter is evenly distributed throughout the flour, slowly add ice water, mixing with your hands until a shaggy dough forms. Gather the dough into a ball. Cover tightly with plastic wrap and place in the refrigerator to rest for at least 30 minutes or up to 24 hours. After at least 30 minutes, remove from the refrigerator and place on a well floured surface and roll the dough into a 12 inch round approximately 1/8-inch thick. Place the dough on a parchment lined baking sheet and set aside.
For the filling:
Coat the bottom of a large skillet with olive oil. Add the tomatoes and cover with a lid. Heat over medium high heat, moving the pan gently every few minutes to toss the tomatoes around. After about 5 minutes the tomatoes will begin to make a "popping" sound. Carefully remove the lid after about 7 minutes. The majority of the tomato skins should be split. If they are not yet split, return the lid and allow them to continue to cook for a few more minutes. Remove from the heat and allow to cool slightly.
Meanwhile, stir together the ricotta, herbs, salt and pepper.
Spread the ricotta mixture over the pastry crust, leaving a 2 inch border around the edge. Spoon the tomatoes on top. Fold the border over the filling, pleating it to make it fit. The center will be open. Brush the crust with the egg wash.
Bake for 45-55 minutes or until golden brown. Allow to cool for 10 minutes before serving.