Preheat the oven to 180 degrees C 

Grease and line a 20cm round baking tin with baking paper

Place the ricotta, mascarpone, parmesan and lemon zest in a bowl

Mix until combined and season well

Mix in the eggs until combined

Spoon the mixture into the cake tin and smooth the top

Bake for 1 hour, cover with foil and bake for another 15 minutes until firm and golden (it should have a slight wobble in the middle)

Cool the tart completely in the tin

Once cool, remove from the tin and place in a serving platter

Spread the pesto on top of the tart 

Place the halved tomatoes on top and decorate with fresh basil leaves

Serves 6