Combine the halved tomatoes and the salt in a medium size sieve set over a bowl. Gently stir the tomatoes to distribute the salt. Allow the tomatoes to drain for 20 minutes (or longer) while you prepare the rest of the tart. Gently shake the strainer half way through the draining time to redistribute the tomatoes.

Preheat the oven to 350˚F. Line a sheet pan with parchment paper. Set aside

Whisk together the ricotta, parmesan, eggs and kosher salt in a medium size bowl until well combined.

Pour the ricotta mixture into the prepared, cooled tart shell.

Lay out several thicknesses of paper towel on a work surface and pour the drained tomatoes onto the paper towels. Roll the tomatoes in the paper towels and gently pat to remove any excess moisture.

Combine the olive oil, garlic and Herbs de Provence or Italian seasoning in a medium size bowl. Add the drained tomatoes and gently stir to coat.

Arrange to tomatoes on top of the ricotta, some faced up and some down. If the tomato skins are loose, you can pull the off and discard, if desired. Drizzle any remaining oil over the tomatoes.

Place the tart on the prepared sheet pan and baked for 30-40 minutes or until the center of the tart is no longer jiggly when you give the pan a gentle shake.

Let the tart cool in the pan on the sheet pan for 10 minutes then set the tart on a can or bowl that’s smaller than the opening on the bottom of the pan. The outer ring should slide right off. Transfer the tart to a serving plate and enjoy!