Method

• 1.
  To make pastry, place our and sugar in a bowl with a pinch of salt. Add butter and rub in with your hands until it resembles very coarse crumbs (leave some big pieces of butter, as this will ensure a flaky crust).
• 2.
  Make a well in the centre and add egg yolks and vinegar. Combine slowly, then gradually add 100ml iced water, kneading until a smooth dough. Divide dough into 2 equal pieces and enclose in plastic wrap. Chill for 2 hours.
• 3.
  Remove dough from fridge 10 minutes before rolling. Roll each piece out on a lightly floured surface to 3mm thick. Use one piece to line a 23cm loose-bottomed tart pan. Chill until needed. Cut remaining piece into 4 x 3cm-wide strips and 11 x 1cm-wide strips.
• 4.
  Place on a baking tray. Freeze until needed. For the filling, beat ricotta and eggs in a bowl and set aside. Place jam, herbs, strawberries, corn flour and vanilla in a separate bowl and stir to combine.

• 5.
  Spread ricotta mixture into base of tart then spread over jam mixture. Arrange the frozen pastry strips on top in a lattice pattern, pressing sides and strips together to seal. Trim excess pastry and discard.
• 6.
  Place on a baking tray. Beat remaining egg in a bowl, then brush over tart. Scatter with raw sugar. Freeze for 30 minutes.
• 7.
  Preheat oven to 200°C. Bake tart for 20 minutes or until light golden. Reduce oven to 180°C and bake for a further 30-40 minutes until golden and cooked.