Peel and slice the garlic. Wash the spring onions and cut into 1 cm thick rings. Cook the garlic and spring onions in a pan with 3 tsp oil over a medium heat for 2 minutes. Remove from the pan and allow to cool.
Meanwhile, mix the ricotta with the cream cheese, eggs, salt, pepper, flour and a dash of Tabasco.
Wash the basil, shake dry and chop half the leaves. Mix the peas, onions and garlic with the chopped basil and cream cheese mixture.
Drizzle a baking dish with the remaining oil.
Put the cheese mixture into the dish and spread level.
Wash the tomatoes and add to the cheese mixture. Cook on the middle shelf of a preheated oven at 200°C (180°C fan, gas 6).