Tomato Ricotta Tart

2 cups  Fresh coarse breadcrumbs
(I like to use a seeded Baggett)
¼ cup   Olive oil
1 cup    Whole milk ricotta
½ cup   Grated Parmesan cheese
2           Large eggs
2 tbsp   Fresh chopped basil
1½ lbs. Tomatoes, slices
Sea salt & fresh ground pepper

Preheat oven to 450 degrees.  In a 9-inch spring-form pan, toss breadcrumbs with olive oil; press evenly into bottom. Wisk together the ricotta, Parmesan, eggs and basil and season generously with salt and pepper. Spread over crust; arrange tomatoes on top and brush with olive oil. Bake until tomatoes are almost dry, 35 to 45 minutes. Un-mold. Serve warm or at room temperature.