Preheat oven to 350F.

Make the dough by pulsing flour, salt, and sugar in a food processor.

Add cold butter chunks and pulse until it resembles cornmeal.

Add egg yolk and ice water; pulse until dough comes together.

Knead the dough briefly by hand into a ball.

Wrap in plastic and chill in the refrigerator for 30 minutes.

Roll out the dough to a 12-inch circle on a floured surface.

Carefully transfer to a 10 1/2-inch tart pan.

Press edges into the sides of the pan and fold excess dough.

Prick the bottom of the shell with a fork.

Lay aluminum foil on the bottom and fill with dried beans.

Bake for 30 minutes.

Lift out the beans and foil, return tart shell to oven, and bake for 10 more minutes, or until lightly golden.

Beat egg white with water and brush the pastry.

Squeeze roasted garlic cloves out of their skins into a bowl.

Beat in the eggs, ricotta, and Parmigiano cheeses; season with salt and pepper.

Pour egg mixture into the shell, filling it three-quarters of the way.

Bake for 30 minutes; the tart should still jiggle slightly in the center.

Mix tomato slices with olives, basil, and orange zest.

Drizzle with olive oil; season with salt and pepper.

Lift the tart out of the ring and onto a plate.

Let cool to room temperature.

Cut into wedges and drizzle with olive oil and pepper.

Spoon tomato salad onto each plate and put a slice of tart on top.