RICOTTA TART WITH TOMATOES

Ingredients

• 3 tablespoons almond flour/meal
• 155 grams all-purpose flour, plus more for rolling
• Pinch of salt
• 155 grams unsalted butter, cold
• 2-4 Tbs ice-cold water
• 400g fresh ricotta cheese, at room temperature
• 200 grams cream cheese, at room temperature
• ¾ cup grated parmesan cheese
• Zest of 1 lemon
• 1 Tbs lemon juice
• 2 cups tomatoes, mixed cherry and heirloom
• 1 Tbs olive oil
• ½ tsp flaked salt (Maldon)
• ½ tsp freshly ground black pepper
• ¼ cup leaves of fresh basil, loosely packed
• 2 Tbs fresh oregano leaves
• 1 Tbs toasted pine nuts (optional)