Preheat the oven to 210°C
Roll out the pastry and cut it into your desired shape
Score a small border around the edge to create a frame
Prick the base with a fork so it doesn't puff up
Mix one egg yolk with a splash of milk and brush the edges
Sprinkle the edges with smoked sea salt
Transfer to the oven and reduce heat to 180°C
Bake for 20 to 25 minutes, until golden and puffed
Whip ricotta with a little salt and olive oil
Spread ricotta mixture over the cooled pastry
Layer slices of ripe tomatoes over the ricotta
Finish with fresh basil, capers, a drizzle of olive oil, flaky salt and a splash of balsamic vinegar
