tomato ricotta tartlets

• in a mixing bowl, mix the flour with the dried herbs and ground pepper, then add the softened half-salted butter (cut in cubes) and knead with your fingers until well incorporated
make a little well and add the egg yolk and sparkling water and mix well and knead until you can form a ball of dough, then place in an oiled bowl, cover and refrigerate for 45 minutes until firmer
• cut the cherry tomatoes in half and toss in a large bowl with 2 tbsp salt and place in a colander for 30 minutes so the tomatoes lose some of their water
• place the tomatoes cut-side down on paper towels for 15 minutes to dry
• toss the tomatoes with chopped fresh herbs and olive oil and set aside
• in a bowl, combine the ricotta cheese with the egg white, add the grated parmesan, wheat semolina (or corn flour) and salt and whisk until well incorporated and smooth
• preheat your oven to 210°C

if making 1 large tart

• flour your work surface and use a rolling pin to flatten out to the desired size and place inside a pie dish covered with baking paper and prick the bottom with a fork

if making 4 tartlets

• cut your dough in 4 equal parts and flatten out with your fingers inside your tartlet pans and flatten out further with the base of a drinking glass, prick the bottom with a fork

or

• use 4 presentation rings as I did, cover a flat baking sheet with parchment or baking paper, place your presentation rings on top and proceed as with the tartlet pans described earlier
• bake for 10-15 minutes and then remove from oven and let cool 10 minutes
• lower the oven heat to 190°C
• when the half-cooked pie crust is cooled, spread a thin layer (1 tbsp) of mustard on each tartlet, then top with the ricotta filling (1/4 cup) and carefully place the tossed cut cherry tomatoes on top, with the cut-side facing up
• gently press down on the tomatoes to even out the tart or tartlets filling
• bake for 25-30 minutes until slightly golden and the ricotta cream filling is firm
• let cool 5-10 minutes before serving or serve at room temperature with a green salad