Preheat oven to 200°C. Lightly grease a fluted 3cm deep (23cm base) loose-bottomed tart tin. Line the base and sides with pastry. Trim excess. Line the pastry with a crumpled sheet of baking paper. Half fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake for a further 10 minutes or until golden. Set aside to cool completely.
In a bowl, combine the ricotta, parmesan or pecorino, lemon juice and zest. Season with salt and pepper. Beat until smooth and well combined. Set aside.
Place the tomatoes into a bowl. Drizzle with oil and season with salt and pepper. Set aside for 5 minutes.
Spoon the ricotta mixture into the pastry case and smooth the top. Top with tomatoes. Sprinkle with pine nuts. Scatter with oregano and basil leaves and microgreens.