Preheat oven to 200°C (375°F).
Line a 7-inch springform pan with a baking sheet. Grease the pan with butter and sprinkle some breadcrumbs, especially on the sides of the pan. Set aside.
In a bowl, combine drained ricotta with egg yolks. Mix.
Add herbs, pecorino cheese, salt and pepper. Mix.
On a separate bowl, beat egg whites until stiff.
Fold egg whites into the ricotta mixture.
Pour mixture into the greased baking pan. Use a spatula to even out the top of the ricotta mixture.
Place baking pan in the oven from 40 to 45 minutes, or until the tart has firmed up.
Take pan out the oven and set aside for at least 10 minutes.
Serve. Garnish with more herbs, if desired.