03Once the pie dough has chilled again, place a sheet of parchment paper on the inside of the pan. Fill the sheet with beans or pie weights, and blind-bake the pie dough for 11 minutes. Then, remove the sheet with the beans, and let the pie dough bake for another 10 minutes, until it begins to set and golden along the edges.
04In a medium bowl, combine the ricotta, parmesan, egg, salt, and pepper together until combined well. Pour enough of the cheese batter into the pie shell to reach halfway up the sides of the pie shell. Place the tomato slices onto the cheese filling, add a small pinch of sea salt to the tomatoes, then bake the tart for approximately 15 to 20 minutes, until the cheese has set and the tomatoes are tender.
05Let the tart cool in the pan for 20 minutes before tipping the cake pan on its side and gently nudging the tart out. Garnish with fresh basil leaves before serving.