Preheat oven to 375° . In a bowl, combine boursin, ricotta, eggs, parsley, salt and pepper.
Brush the bottom and sides of an 8-inch loose bottom tart pan with butter. Brush one sheet of the filo with butter and place in pan, allowing excess to overhang the rim. Continue with remaining sheets in a circular design.
Spread the cheese mixture in the pan. Fold over half the filo. Brush with butter. Fold the other half and brush with butter. This tart will have a rustic look.
Bake for about 20 minutes or until golden brown. Remove to a cooling rack. Carefully remove sides and place on a platter. Cut into wedges to serve.
Top with sauce of 1 cup loganberries and 1/4 cup port. Combine in small bowl, cover and chill until serving time.