Make the dough: In a bowl, combine gluten-free flour, almond flour (if using), salt, and garlic powder. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and mix. Gradually add cold water, stirring until the dough forms. Chill for 30 minutes.

1. Roll out the dough: Roll the chilled dough between parchment paper to 1/8 inch thick. Transfer to a tart pan, pressing gently. Trim excess dough.
2. Blind bake: Preheat the oven to 375°F (190°C). Prick the crust with a fork and line with parchment. Add pie weights and bake for 10 minutes, then remove the weights and bake for another 5-7 minutes until golden. Set aside.
3. Prepare the filling: Combine ricotta, cream cheese, Parmesan, fresh basil, salt, and pepper in a bowl until smooth.
4. Assemble the tart: Spread the cheese mixture onto the cooled crust. Arrange sliced tomatoes in a circular pattern on top. Drizzle with olive oil and season with salt and pepper.
5. Bake: Bake at 375°F (190°C) for 20-25 minutes, until the filling is set and the tomatoes are tender. Garnish with fresh basil before serving.