Make the Dark Rye Crust

1. In a large bowl, whisk together the all-purpose flour, dark rye flour, and salt until evenly combined. The rye flour will look noticeably darker and smell faintly nutty.
2. Add the chilled butter pieces and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. Those larger pieces are what create flaky layers, so do not overwork it.
3. Drizzle in the ice water one tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a handful. It should feel slightly shaggy but not sticky. Shape the dough into a flat disk, wrap it tightly, and refrigerate for at least 1 hour until firm and cold all the way through.
4. On a lightly floured surface, roll the chilled dough out into a circle about 12 inches across. It will feel stiff at first but will soften as you work it. Transfer it to a tart pan and press it gently into the edges, trimming any overhang. The crust should look even and smooth with no thin spots.

Prepare the Filling and Vegetables

1. In a bowl, stir together the ricotta, chopped oregano, thyme leaves, and parsley. Season with salt and pepper and mix until the herbs are evenly distributed throughout. The mixture should smell bright and herby. Set it aside.
2. Heat the olive oil in a skillet over medium-high heat until it shimmers. Add the zucchini rounds in a single layer and sprinkle with salt. Cook without moving them until the undersides turn golden brown and slightly caramelized, about 2 to 3 minutes per side. They should smell sweet and feel tender but still hold their shape when you lift them with a spatula. Transfer to a plate lined with a paper towel.

Assemble and Bake

1. Preheat your oven to 375 degrees Fahrenheit.
2. Spread the herbed ricotta mixture evenly over the bottom of the chilled tart crust. Arrange the sautéed zucchini rounds in overlapping circles on top, then tuck the whole cherry tomatoes into the gaps between the zucchini. The tart should look rustic and full, with the tomatoes nestled like little jewels among the green rounds.
3. Bake for 25 to 30 minutes until the crust is deeply golden brown and pulls away slightly from the edges of the pan, the ricotta is set and no longer jiggles when you gently shake the pan, and the cherry tomatoes have split open with their juices caramelizing around them. The kitchen will smell like toasted rye and roasted tomatoes.
4. Let the tart cool for at least 10 minutes before slicing. This resting time lets the filling set so the slices hold together cleanly. Serve warm or at room temperature — it is beautiful either way.