The best tomato tart

Start by making the pastry. Place the flour, butter, parmesan, lemon zest and black pepper into a food processor and pulse for 1-2 minutes, or until the mixture begins to clump together and holds its shape when a small amount is squeezed. Shape into a disc with your hands, then wrap and chill for 30 minutes.

Preheat the oven to 180ºC, gas mark 4 and put a 23cm loosebottomed tart tin onto a baking tray. Roll the pastry out into a circle slightly larger than your tin, then use to line it. Press firmly into the edges, then trim the pastry around the top.

Prick the base with a fork, then line with a sheet of baking parchment and fill with baking beans (or equivalent). Bake for 15 minutes, then remove the parchment and baking beans and bake for 10 minutes more until the base is crisp. Allow to cool in the tin, then remove and transfer to a serving plate.

For the filling, put the ricotta and mascarpone into a large mixing bowl and beat well with a balloon whisk. Add 2 tbsp extra virgin olive oil and the milk, then whisk again until the mixture is smooth and billowy. Season with a pinch of salt and the lemon juice, mix well, then set aside.

Using a sharp, serrated knife, slice each tomato into rounds of no more than 0.75cm in thickness, going across the grain. Arrange on a large plate, then sprinkle with salt and leave to sit for 15 minutes. The salt will draw water out of the tomatoes, making them firmer and intensifying the flavour.

Using a spatula, spread the whipped ricotta filling into the cooled pastry case and smooth over the top. Drain any excess liquid from the tomatoes, dab with a sheet of kitchen paper, then arrange over the top of the tart. Drizzle with 2 tsp extra virgin olive oil, finish with a good grind of black pepper and a scattering of microgreens or cress, then serve.