Preheat the oven to 400°F (200°C). Set a baking sheet aside.

On a piece of parchment paper, roll out the pie crust into a ¼-inch (6mm) thick circle, about 10-inches (25½cm), and then place the crust and the parchment onto your baking sheet. Trim away any excess paper.

In a medium bowl, mix together the ricotta, garlic, basil, and salt and then spread this mixture onto the pie crust, leaving a 2-inch (5cm) border all around the edge of the crust.

Slice the tomatoes into ¼-inch (6mm) thick slices and arrange in an overlapping pattern over the cheese.

Drizzle the tomatoes with the olive oil and then sprinkle with the flaky salt and crushed black pepper.

Trim the edges of the pastry if you want a neater look and then fold the pastry over the filling, allowing the edges to pleat.

Brush the pastry all over with the egg wash and bake for 30-40 minutes, until the crust is golden brown.

Let cool for 10 minutes before serving. Store leftovers well covered in the refrigerator for up to 2 days.