Preheat the oven to 180°C/gas mark 4. Cut the tomatoes and peppers in half, then scoop out the seeds and cut the flesh into bite-size pieces. Put them in a roasting tray with garlic, drizzle with a little oil and roast for 20 minutes, until soft.
Use a slotted spoon to lift the tomatoes and peppers on to a plate. Pour the juices from the roasting tray into a bowl. Add the ricotta, eggs, parmesan and basil to the roasting juices and mix together. Season with a little pepper.
Choose a baking tin that is similar in size to the puff pastry sheet – you may need to roll the pastry slightly to make it fit. Line the tin with the pastry, making sure the pastry goes up the sides of the tin.
Pour the ricotta mixture over the pastry and top with the roasted tomatoes and peppers. Bake for 30 minutes until the pastry is cooked and the filling is golden. Sprinkle over some more fresh basil and serve with the salad.