Heat oven to 180C. Line a rimmed baking sheet with parchment paper. If using filo pastry, lay 1 sheet of filo pastry on parchment paper.
Brush lightly with olive oil. Top with another sheet of filo; brush lightly with oil.
Repeat until all filo sheets are stacked. Otherwise roll out the puff pastry to fit the tray.
Lay a piece of baking paper over the top of the pastry, and line with baking beans or rice to blind bake the pastry (as the filling is quite wet).
Bake for 20-25 minutes. Make the filling while the pastry is cooking.
Slice the tomatoes, cutting out any extra seeds in the big tomatoes to reduce liquid. Sprinkle with a little salt and let rest.
In a medium bowl, stir together the ricotta cheese, basil, parsley, lemon zest, salt and pepper to taste until well combined.
Once the pastry is cooked, take it out of the oven and leave to cool for 5-10 minutes, then spread the ricotta mixture over the top of the pastry, leaving a 1in border along the edges.
Drain the excess liquid from the tomatoes and place them on top of the ricotta. Sprinkle with a little salt and pepper. Bake for 25 minutes until the dough is golden brown and flaky.
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