Tomato, Ricotta and Parmesan Herb Tarts

Steps

1. Make the pastry: whisk the flour with 4 g of the salt. Cut in the butter with a pastry cutter or your fingers until the pieces are pea-sized.
2. Drizzle in the water, tossing with a fork, until the dough holds together when squeezed. Divide in half, flatten each into a disk, wrap and chill for at least 1 hour.
3. Meanwhile, heat the oven to 400°F (200°C). Toss the cherry tomatoes with the olive oil and 1 g of the salt on a lined sheet pan, cut sides up, and roast for 20 minutes until slumped. Let cool.
4. Roll each pastry disk into a 12-inch round and fit into two 9-inch tart pans; trim the edges. Prick the bases, line with parchment and pie weights, and chill 15 minutes.
5. Blind-bake the crusts at 400°F (200°C) for 15 minutes, remove the weights and bake 8 minutes more until pale golden. Lower the oven to 375°F (190°C).
6. Make the filling: whisk the ricotta, the egg, 90 g of the Parmesan, the garlic, the lemon zest, the black pepper and the remaining 2 g of salt until smooth.
7. Divide the filling between the crusts and spread evenly. Arrange the roasted tomatoes on top, then sprinkle with the remaining 30 g of Parmesan.
8. Bake for 30 to 35 minutes, until the filling is set and puffed and the center reaches 160°F (71°C).
9. Cool the tarts on a rack for 20 minutes, then scatter the basil and parsley over the tops. Cut each tart into 6 slices.