In a food processor, pulse flour and salt until well-blended.

Add butter cubes and pulse until butter becomes pea sized.

Add vinegar and ice water and pulse until a shaggy dough forms.

Feel the dough and, if it is too dry, add some more water, a tablespoon at a time until the dough comes together pulsing it as little as possible. Place dough into a large bowl and gather it together into a ball.

Wrap the dough in plastic wrap. Press it into a 1 inch thick disk and chill it for one hour. You can also place it in the freezer for approximately 20-30 minutes to speed the chilling process.

Preheat oven to 400 degrees Fahrenheit.

In a small bowl, combine the ricotta and flour with half each of the olives, basil, Italian seasoning and salt.

In another bowl, combine the remaining olives, basil, Italian seasoning and salt along with the parmesan and mozzarella cheeses, garlic powder and pepper.

Using a rolling pin, roll the chilled dough into a rough 12-14 inch circle on a lightly floured work surface. Carefully transfer the dough to a large pizza pan greased with nonstick cooking spray.

Using an offset spatula, evenly spread the ricotta mixture over the rolled out dough, leaving a 1½ inch border.

Evenly scatter the parmesan and mozzarella cheese mixture over the ricotta mixture.

Evenly arrange the sliced tomatoes, both large and small, decoratively over the cheese mixture.

Fold the edges of the dough over onto the filling approximately 2 inches and press to seal.

Drizzle the extra virgin olive oil all over the tart.

Bake the tart for about 25-30 minutes or until it is golden brown. If the crust is not browning much, increase the oven to 425 degrees Fahrenheit and continue baking for another 10-15 minutes or until the crust browns and the tomatoes are bubbly.

Scatter the remaining basil over the top of the tart and serve at once.