Savory Spinach Tart
Mound the flour on the table or in a bowl. Mix with the salt, and make a small well in the center of the flour. Cut the cold butter into small pieces and distribute around the flour. Place the egg in the center of the well.
With a large knife, chop through the dough so that all the ingredients are evenly distributed. Quickly knead by hand into a smooth dough. Form into a ball, wrap in plastic and chill for 30 minutes.
For the filling: Peel the shallots and finely chop.
Rinse the spinach and herbs. Pick the herbs from the stems and chop finely.
Toss together the spinach, herbs, and shallots. Season with salt and pepper.
Brush the tart pan with butter.
Roll the dough out on a floured surface and line the pan with the dough. Make sure to pull up the edge of the dough. Place 12 dollops of spinach filling into the tart pan. Rinse the tomatoes and place in the tart pan on the spinach. Mix the ricotta with the cream and pour over the spinach. Sprinkle with cheese.
Bake in a preheated oven at 200°C (approximately 400°F) for 1 hour. Remove from the pan and serve lukewarm or cold.