Sift the flour into a mound on the countertop, make a well in the center, and put the butter, salt, 2 tablespoons iced water into this. Work the ingredients together quickly with your fingertips and then use your knuckles to make a smooth dough. Wrap the pie dough in plastic wrap and chill in the refrigerator for at least one hour.
Make the pesto by blending the basil, oil and Parmigiana Reggiano cheese, hazlenuts and a pinch of salt in a food processor until very smooth.
Preheat the oven to 180?. Line a 9 inch/24cm baking pan with parchment paper, allowing the paper to overlap the sides of the dish.
Roll out two-thirds of the pie dough on a lightly floured countertop and use it to line the prepared baking pan. Spread the pesto evenly over the bottom of the pastry shell, place the tomatoes, cut-side up, on top od the pesto, and sprinkle over the breadcrumbs. Roll out the remaining pie dough, cut it into strips, and use to decorate the top of the tart with a lattice of pie dough.
Bake in the oven for 30 minutes, or until golden brown. Let cool slightly before cutting and serving.