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In a bowl, combine flour and salt. Cut the cold butter into small pieces and add to the flour. Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs. Slowly add cold water and knead gently until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the filling:
Peel and thinly slice the potatoes. Slice the onion thinly and sauté in olive oil until golden and soft. Dice the salami and chop fresh oregano.
Assemble the tart:
Preheat oven to 180°C (350°F). Roll out the dough on a floured surface to fit your tart pan. Spread ricotta evenly over the base. Layer potatoes, salami, sautéed onion, and cheese slices on top. Sprinkle with oregano, salt, and pepper. Drizzle a little olive oil over the filling.
Bake:
Place the tart in the oven and bake for about 40-45 minutes, until the crust is golden and the potatoes are tender.
Serve:
Let cool slightly before slicing and serving.
Serving and storage tips:
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