Jersey Tomato and Basil Tart with Jersey Milk Ricotta

**Make the Crust:** In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the Filling:** In a medium bowl, combine the drained ricotta cheese, beaten egg, Parmesan cheese, and chopped basil. Season with salt and pepper to taste.

**Sauté Potatoes:** Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add thinly sliced potatoes and cook for 5-7 minutes until they soften slightly and begin to brown, stirring occasionally. Season with salt and pepper.

**Assemble the Tart:** Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and crimp as desired.

Spread the ricotta mixture evenly over the bottom of the tart crust. Layer the sautéed potato slices over the ricotta mixture.

In the same skillet, heat the remaining olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and cook until fragrant, about 30 seconds. Remove from heat.

Arrange the Jersey tomato slices on top of the potato layer, slightly overlapping. Brush the tomato slices with the garlic-infused olive oil, and season with salt and pepper to taste.

**Bake:** Place the tart pan on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the tomatoes are softened and slightly caramelized.

**Cool and Serve:** Let the tart cool slightly before removing it from the tart pan. Garnish with fresh basil leaves and serve warm or at room temperature.