For the Gorgonzola tart for the dough sift flour and mix with salt. Dissolve the yeast in the milk, add the egg and butter, knead into a smooth dough and let rest covered in a warm place for about 20 minutes. Line four greased tart pans with the dough, raising a rim and sprinkling with walnut kernels. For the glaze, whisk together ricotta, whipping cream, eggs, walnut oil, salt and pepper. Pluck basil leaves, wash, chop finely and add to the glaze. Wash tomatoes, remove stem end, cut into slices, place in a fan shape on the base and season with salt, pepper, balsamic vinegar and thyme. Spread ricotta-egg glaze over tomatoes. Dice Gorgonzola and top the tomatoes with it. “Tarte” bake in a preheated oven at 175°C (gas mark 2) for about 40-50 minutes, remove from the tins and serve with an arugula or spinach salad if desired.