Summer Tomato and Feta Tart

Combine ricotta cheese and feta cheese in a food processor until smooth. Add the spices and stir.

Add the pastry dough to a large baking sheet then spread the cheese inside as evenly as possible with an offset spatula.

Add the sliced tomatoes to the cheese in a single layer (but it's OK for them to overlap slightly).

Use a pastry brush to brush the edge of the pastry with egg wash, using either a full egg or just an egg yolk. Bake until the flaky pastry turns golden brown.

Cut the tart, then drizzle on a generous amount of extra virgin olive oil.

Finish with flaky sea salt, red pepper flakes, cracked black pepper, and fresh basil.