Tomato and Arugula Tart

For the dough, cut the butter into small cubes. Using your fingers or a pastry cutter combine the pastry flour and butter until it is the texture of coarse meal. Add the egg and salt and 1 to 2 tablespoons of cold water, if necessary, and knead into a smooth dough. Shape into a disc, cover with plastic wrap, and refrigerate for about 1 hour.

Preheat the oven to 200°C (approximately 400°F). Grease the tart tin with olive oil.

Roll out the dough and lay it in the baking pan. Press the dough into the pan and trim the edges. Prick the dough several times with a fork and pre-bake until golden brown, about 15 minutes. Remove from oven and allow to cool a little.

For the topping, Rinse the tomatoes, remove the stem and cut into thick slices. Salt the tomatoes in a colander and let sit for 10 minutes to release some water. Stir together the ricotta, eggs, cream, and  half of the goat cheese. Season with salt and pepper. Evely spread the ricotta mixture on the crust. Pat dry the tomato and spread over the ricotta mixture. Sprinkle with pepper and honey. Bake for about 25 minutes. About 10 minutes before end of baking, sprinkle with the remaining goat cheese.