Heat oven to 180C/ 360F. Lightly grease with olive oil an 8 inch tart pan.
Prepare the ricotta filling by mixing all ingredients together in a small bowl. Season with salt and pink pepper and refrigerate until ready to use.
Lightly brush each phyllo pastry sheet with a little extra virgin olive oil, then line your tart tin, overlapping the sheets.
Spread the ricotta over the base, and scrunch the pastry edges together to create a nice border.
In a large bowl mix together halved tomatoes with a glug of extravirgin olive oil and season to taste.
Arrange the tomatoes over your tart until is fully covered,
Bake in the oven for 15 mins, or until golden and crisp. Remove from the oven and allow to cool a little.
Sprinkle with fresh basil pesto and top with extra basil leaves before serving.
Serve warm or at room temperature, and store in an airtight container in the fridge for up to 2 days.