Juicy heirloom tomatoes take centre in this classic tart bursting with flavour. Known for their robust, full-bodied taste, heirloom tomatoes pair beautifully with ricotta and pecorino and make for an easy lunchbox idea when prepared ahead of time. For an easy substitute, try Roma or cherry tomatoes for their rich, sweet taste.
Preheat oven to 180°C. Grease a 25cm x 30cm Swiss roll pan with butter. Place ricotta, pecorino, chives, egg, salt and pepper in a medium bowl. Beat with an electric mixer until combined.
On a clean surface, layer 5 filo sheets on top of one another, brushing each sheet with butter as you go. Cover unused filo with plastic wrap and a clean, damp tea towel. Lay sheets over the length of prepared pan and press into edges. Fold overhanging long ends back over until you have a 2cm high edge.
Repeat with remaining filo sheets and lay across the other way. Fold over ends the same way. Corners of pastry should meet. Brush edges with butter.
Spread ricotta mixture over base. Slightly overlap tomato slices on top and place baby tomatoes in between. Bake for about 35-40 minutes or until edges are golden. Allow to stand for 15 minutes. Brush with oil, then sprinkle with basil leaves. Transfer to a board and cut into pieces to serve.