Preheat the oven to 350 degrees F.  Lightly oil a 9-inch pie plate with olive oil.

In a mixing bowl, mix ricotta, egg yolk, olive oil, herbs, salt, and pepper. Taste for seasoning: you want the cheese just slightly undersalted as most commercial ricotta is very wet: the cheese may weep during baking. This is okay.

Spread the cheese mixture in the pie plate.

Bake 35-45 minutes. Ricotta should be slightly puffed and browned along the edges. This takes 45 minutes in my oven. It may take slightly less in yours.

Remove from oven and allow to cool. Can be covered and stored in fridge 5 days.

Cooking notes: I like to use parsley and thyme; rosemary can be intense, and I am not fond of mint.

You can make this without the egg if you prefer.  It will still be good.

How to get an egg yolk free of its white: gently crack egg into a small bowl. Have another small bowl handy. Carefully pour the yolk between shell halves, allowing the white to either drip heedlessly into the sink or into the bowl for another use. Drop yolk into small, clean bowl.  Voila.