Cherry Tomato & Stracciatella Tart

Method

1. 1
   Preheat the oven to 190°C fan. Line a 23cm ceramic pie dish, grease with a drop of olive oil and line with baking paper.
2. 2
   Drizzle the olive oil and honey into the dish. Scatter over the garlic, oregano, a pinch of salt and black pepper. Arrange the cherry tomatoes cut side down, packing them tightly together.
3. 3
   In a bowl, mix the flour, Parmesan and salt. Add the olive oil and egg and mix until a dough forms. You may need to use your hands to bring the dough together. If it feels dry, add 1-2 teaspoons of cold water.
4. 4
   Roll the dough out into a circle onto some parchment paper and flip it over the tomatoes, tucking in any edges. Remove parchment paper.
5. 5
   Bake for 35-40 minutes, until the pastry is golden and firm. Leave to rest for 10 minutes, then carefully invert onto a serving plate.
6. 6
   Tear over the stracciatella, sprinkle with lemon zest, drizzle with olive oil and finish with flaky salt.