Margherita Tomato Tart

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Love and Olive Oil


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2 1/2 cups all-purpose flour

2 teaspoons kosher salt

2 sticks (1 cup) unsalted butter, cold and cut into 1/4-inch cubes

3 tablespoons ice water, or more/less as needed

2 tablespoons fresh oregano, chopped

2 tablespoons fresh thyme, chopped

1 1/2 cups whole milk ricotta

1 teaspoon half and half

zest from 1 small lemon

1 egg yolk

2 scallions, chopped

2 large ripe tomatoes, thinly sliced

Salt and pepper, to taste

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