With some ricotta I wanted to finish and some na no hana that are just in season I was thinking about making some kind of pasta but finally I suddenly changed my mind and went for a tart. Indeed recently I have made so many ravioli but so little tart that it was time for a change. So I made a simple dough with buckwheat flour, then I prepared a base with egg, soya milk and ricotta cheese, and lay it on the dough, and finally added raw, just washed, na no hana on top, and cooked until just golden.