Toast the sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2 minutes. Let them cool.

In a bowl (or food processor), mix flour and salt.

Add cold, cubed butter and cut it in using a pastry cutter or your fingertips (or pulse in the processor) until the mixture looks like coarse crumbs with pea-sized bits of butter.

Stir in the toasted sesame seeds and chopped herbs.

Add the egg yolk (if using), then drizzle in 1 tbsp of ice water. Gently mix just until the dough holds together when pressed — add more water, a teaspoon at a time, only if needed.

Form into a disk, wrap, and chill for at least 30 minutes (up to 2 days).

On a lightly floured surface, roll out the dough to fit your 11x7 tart pan. Press it in gently, trim the edges, and prick the base with a fork.

Chill again for 15–20 minutes while you preheat the oven to 375°F (190°C).

Blind bake: Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake for another 10–12 minutes, until lightly golden and dry to the touch.

Let cool before adding your filling.

Prepare the filling by whipping together: 8 oz cream cheese (softened), 4 oz ricotta, 1 egg, 1 tbsp sour cream or crème fraîche, Zest of ½ lemon, 1 tbsp lemon juice, 1 ½ tbsp chopped dill or chives, 1 tbsp chopped capers, Salt and black pepper to taste.

Gently fold in about 3 oz flaked hot-smoked salmon, being careful not to overmix—you want visible pieces throughout the filling.

Pour the filling into the pre-baked crust and smooth the top with a spatula.

Bake at 350°F (175°C) for 22–26 minutes, or until just set with a slight wobble in the center.

Let cool in the pan for at least 20–30 minutes before topping.

Top the tart with: fresh dill, extra capers, toasted sesame seeds,