Make the ricotta recipe and mix in 1 tsp dried oregano. Roll the dough out into 2 x 25 cm (10 inch) circles directly onto baking paper. Spread the ricotta over the dough, leaving a 3 cm (1¼ inch) border. Put halved cherry tomatoes cut-side up, covering the ricotta completely. Drizzle with olive oil and season with salt and pepper. Fold the border over, pleating and pressing to form a neat edge. Slide the galettes on their paper onto baking trays and bake for 25 minutes in a 180°C (350°F/Gas 4) oven.