11-inch tart pan with removable bottom.

In the bowl of a food processor, add the flour and salt; then pulse to combine.  Distribute the butter cubes over the mixture and pulse until small pebble-size bits of butter are visible.

Whisk the egg yolk and cold water together and pulse into the flour/butter mixture until the just begins to to come together. 

Tip the dough onto a lightly flour-dusted board and press into a ball with your hands.  Do not knead the dough.  Flatten the ball into a disc about 1-1/2 inches thick, wrap in plastic wrap and refrigerate for 30 minutes.

Remove the pastry from the fridge and roll into a 14-inch circle.  Carefully fit the pastry into the 11-inch tart pan.  Trim the overhang to 1-inch, turn under and crimp around the rim of the pan. 

With a fork, prick the bottom and sides of the dough and transfer the pan to the freezer for 30 minutes.  

Preheat the oven to 350°F

Remove the tart pan from the freezer and set on a rimmed baking sheet.  Spray one side of a piece of foil with non-stick oil spray and with the oiled side down, cover the frozen pastry crust.  Carefully press and mold the foil to the pastry.  Fill the tart with pie weights or dry beans and transfer to the oven. 

Bake for 10 minutes; then remove from the oven and carefully lift the foil from the par-baked crust.  If the sides of the tart appear to have slumped a bit, use the back of a teaspoon to press back into shape.    (I also like to give the bottom of the crust a few more pokes with the fork just for good measure.)

Return the tart to the oven and bake for an additional 6-8 minutes.  Transfer to a wire rack and cool completely before filling.

Place the cream cheese, eggs, garlic, salt and pepper into the container of the blender or food processor and blend together.  Add the ricotta cheese and blend until smooth. 

Stir the mozzarella, rosemary and oregano in by hand.  

Pour the filling into the cooled pie crust and spread to a smooth layer.  Drizzle the basil pesto over the top of the filling and arrange the tomato slices on top.  Sprinkle the tomatoes with coarse  salt and a few grindings of white pepper (or black pepper).

Place the tart on a baking sheet and transfer to the oven.  Bake for 25-30 minutes or until the filling is set and does not jiggle in the center.    

Transfer the tart to a wire cooling rack and allow to cool completely before transferring to a serving plate.  Serve at room temperature or chilled.  Garnish with chopped basil when ready to serve.