Cherry Tomato And Ricotta Tart

• 2 cup all-purpose flour
• pinch of salt
• 12 tablespoon unsalted butter, cubed and refrigerated
• 1/2 cup plus 2 tablespoons ice water
• 1 cup ricotta cheese
• 1/4 cup parmesan, grated
• 1 egg separated
• 1 fresh oregano leaves, roughly chopped, plus more for garnish
• 1 teaspoon fresh thyme leaves, roughly chopped, plus more for garnish
• 1 clove garlic, minced
• 1/4 teaspoon coarse sea salt
• 1 pound cherry tomatoes, sliced into ¼” thick pieces
• splash of milk

1. In a bowl, combine the flour and salt. Add the butter, and, using your hands, work it into the flour, until the mixture resembles coarse meal. Gradually add the water, and mix until the dough just comes together. Form the dough into a ball, flatten it into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Preheat the oven to 400 degrees F.
3. Roll out the dough on a floured surface, into an 11”x15” rectangle.
4. Roll the dough around the rolling pin, and unroll it into a 9”x13” sheet pan, so that the dough is falling over the edges on all sides. Gently press the dough into the pan. Trim the overhanging excess dough, so it just reaches the top of the pan. Cover with plastic wrap and refrigerate for 1 hour.
5. In a bowl, combine the ricotta, egg white, oregano, thyme, garlic, salt, and freshly ground pepper. Mix until well combined.
6. Remove the dough from the refrigerator and take off the plastic wrap. Spoon the ricotta mixture into the middle of the tart, and use a spatula to spread it evenly over the bottom.
7. Arrange the tomato slices over the ricotta mixture, and garnish with more oregano and thyme leaves.
8. In a small bowl, beat together the egg yolk and milk. Brush the egg wash over the exposed parts of the crust.
9. Bake the tart in the preheated oven for 45-50 minutes, until the crust is golden brown. Remove from the oven and transfer to a wire rack to cool for at least 15 minutes before serving.