In the bowl of a food processor, combine flour, semolina, salt, rosemary and oregano. Pulse to combine. Add cold butter and pulse until coarse crumbs form. Slowly pour the ice water through the tube of the food processor and stop immediately when the dough starts to form a ball. Remove dough from processor and wrap in plastic wrap and refrigerate for one hour.
After the dough has chilled, roll out half the dough to a size large enough to fill a tart pan. Fit the dough into the tart pan and up the sides. Remove any excess dough. Chill dough in pan for another 30 minutes.
Preheat the oven to 400 degrees. Line the chilled tart shell with aluminum foil and pie weights. Bake the tart for 25 minutes. Meanwhile make the filling.
In a large saute pan, saute the onions in 2 teaspoons olive oil until tender. Add garlic and saute for 2 minutes longer. Add the rosemary salt, dried oregano, red pepper flakes and salt. Stir in the squash. After all the ingredients have been incorporated, let cool slightly.
After the squash filling has cooled slightly, stir in the ricotta, gorgonzola and egg.
Remove the tart shell from the oven and remove foil and pie weights. Place filling in shell and place on a baking sheet in the oven. Bake for 25-30 minutes.
Let the tart cool. (It is just as good served room temperature as warm). Slice the tart and serve with ricotta, red pepper strips, gorgonzola and balsamic vinegar drizzled over the top.