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Preheat the oven to 350°F. Combine bread crumbs, flour, butter and salt in a food processor until dough comes together. Use your hands to press the mixture into a 9- or 10-inch springform pan. Bake until golden, 10 to 12 minutes.
Meanwhile, thinly slice tomatoes and place on a paper towel. Sprinkle with salt and set aside to release juices.
In a food processor, combine ricotta, mozzarella, eggs and basil leaves just until blended.
In the bottom of the tart, arrange a layer of tomatoes followed by cheese filling. Top with another layer of sliced tomatoes and drizzle with olive oil. Bake until golden brown and set in center, 45 to 55 minutes.