Grease a 25-cm shallow tart tin - with a loose base - with oil.
To make the dough, sift flour and salt into a bowl. Add Parmesan cheese. Make a well in the centre. Sprinkle yeast onto the water to dissolve; pour into the well with the oil. Mix to form a dough; add more water if needed.
Turn out onto a lightly floured work surface; knead 10 minutes or until smooth and elastic. Return to the bowl, cover with cling wrap and leave in a warm place to rise for 1 hour or until doubled in size.
Preheat oven to 220°C; place a baking tray inside to heat. Knock down the dough, turn it out onto the floured work surface and knead briefly. Roll out a 30cm round 5mm thick. Use to line the tart tin; leave the edges ragged and slightly overhanging the tin.
For the filling, combine ricotta, oregano and parsley; season with salt and pepper. Spread evenly in dough case. Arrange tomatoes cut side up and place olives on top.
In a small pan, heat the vinegar gently with olive oil, rosemary and garlic. Bring to a rolling boil for 1–2 minutes or until the mixture has reduced a little, then drizzle it over tomatoes and olives.
Place tart tin on the preheated baking tray. Bake for 15–20 minutes or until the case is crisp and golden brown and tomatoes are slightly caramelised.
In a small non-stick frying pan, toast pumpkin, sunflower and poppy seeds over a medium heat for 2–3 minutes, turning frequently. Sprinkle on the soy sauce and toss the seeds to coat; they will stick together initially, separating as the mixture dries. Remove from heat.
Whisk the oils and vinegar in a small jug and season to taste. Place salad leaves in a serving bowl and sprinkle in the toasted seeds. Add dressing and toss salad to coat.
Remove tart from the tin and cut into 4 wedges. Serve hot with the salad.
Tomatoes are an excellent source of vitamin C. This important nutrient is found mainly in the jellylike substance surrounding the tomato seeds.