Press pastry sheets slightly overlapping into the base of a 34cm x 11cm rectangular fluted tart pan with removable base. Trim edges. Blind bake in a preheated oven at 220°C for 8-10 minutes (see tip). Remove from oven and reduce temperature to 200°C.
Meanwhile, combine ricotta, parmesan, basil and John West Pink Salmon in a bowl.
Spoon ricotta mixture evenly over base of tart. Press in tomatoes cut side up and sprinkle with Edgell Diced Capsicum. Spray with oil and sprinkle tomatoes with a small amount of salt. Return to oven and bake for a further 15-20 minutes or until pastry is golden. Cool slightly before removing from tart pan. Serve garnished with basil leaves.