Heirloom tomato and Ricotta tart

For the pastry:

150g plain white flour

75g cold butter

a little water, to bind

1 beaten organic, free-range egg, to seal

For the filling:

250g buffalo Ricotta

100g pecorino cheese, grated

2 tbsp double cream

1 tbsp extra virgin olive oil

1 tbsp honey

2 tbsp chopped basil, thyme and marjoram, plus extra leaves to garnish

zest of ½ organic lemon

flaky sea salt

¼ tsp freshly-cracked black pepper

650g mixed ripe heritage and cherry tomatoes, including striped zebra (green), red and yellow cherry tomatoes, if available