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Savory tart filled with tangy ricotta salata and fresh herbs is a light Mediterranean meal. This vegetarian high protein dish makes an elegant family lunch or picnic option.
Preheat the oven to 375°F (190°C). Prepare a 9-inch tart pan by brushing with olive oil and dusting lightly with flour.
In a bowl, combine flour and 1/2 tsp sea salt. Cut in cold butter with fingertips until the mixture resembles coarse crumbs. Add 1 egg and 2 tbsp cold water; mix just until the dough comes together. Wrap in plastic and refrigerate for 20 minutes.
Meanwhile, grate ricotta salata and combine with remaining eggs, milk, parsley, basil, nutmeg, 1/2 tsp salt, and black pepper. Mix until just combined, do not overmix to preserve texture.
Roll out the chilled dough to fit the tart pan; gently lay it into the pan without stretching. Trim the edges and prick the base with a fork to prevent bubbling.
Pour the ricotta filling into the crust, smoothing the top with a spatula. Bake on the lower oven rack for 35–40 minutes, until the center is just set and the edges are golden. Rest for 10 minutes before slicing to serve.
