Preheat oven to 180 degrees celsius. In a bowl, mix together ricotta, eggs, cream and parmesan. Add pepper to taste (you may want to add salt, though the cheese does make it quite salty).
Grab a sheet of puff pastry and roll up and press in the sides to create a bit of a barrier to hold in the ricotta mixture. I usually press in another half a sheet of pastry in to give it a bit of extra hold (it doesn’t need to be precise, I’m all about the ‘rustic look’. Basically I am a messy cook…)
Pour in ricotta mixture carefully, making sure the mixture doesn’t overflow (you may have a little left over depending on how high you made built your sides up. Gently place tomato halves over the mixture so they’re covering the tart.
Bake for about 25 minutes, or until pastry is golden. At first it may look as though the mixture is going to overflow but the pasty will start to puff up soon enough. It may overflow slightly, but don’t be too concerned about this.
Once cooked, allow to cool slightly and drizzle with olive oil, sprinkle with herbs and serve.