To make the crust, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.

When pie dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes.

Preheat the oven to 350° F.

Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping.

Mix the egg yolk, ricotta, olive oil and ½ cup of Parmesan. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell.

In another small bowl, beat the reserved egg white, heavy cream and the remaining ¼ cup Parmesan. Pour mixture evenly over top of the ricotta layer.

Cover the tart with foil and bake at 350°F for 40 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.

While the tart is baking, make the tomato confit

In a medium skillet, place the tomatoes and olive oil over medium high heat. Add the saffron and season with salt and pepper. Give the mixture a stir to combine.

Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium low and let simmer for 60 minutes. Stirring every 10 minutes.

After 60 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet for about 20 minutes before serving. Adjust salt and pepper before serving if desired.

Carefully spoon the tomato confit on top of the tart and let set for 20 minutes. Serve warm or at room temperature with tons baby basil leaves on top.