Fresh tomato tart

Pastry

• 250 g plain flour, plus extra for dusting
• 180 g unsalted butter, chilled and cut into pieces (see Tips)
• 40 g water
• 1 tbsp lemon juice
• 2 pinches salt
• 1 egg yolk

Filling

• 1 garlic clove
• 3 spring onions/shallots, trimmed and cut into pieces
• 5 sprigs fresh chives, cut into pieces
• 250 g smooth ricotta cheese
• 40 g sour cream
• 2 eggs, 1 lightly beaten, to glaze
• 2 pinches ground black pepper, plus extra to season
• ½ tsp sea salt, plus extra to season
• 200 g cherry tomatoes, cut into halves (see Tips)
• rocket, for garnishing
• pine nuts, to serve (optional)
• vincotto (vino cotto), to serve (see Tips)