- 3 medium tomatoes, thickly sliced
- 2 tsp salt
- 2 sheets store-bought puff-pastry dough
- 1 cup ricotta cheese
- 1 egg
- 1 garlic clove, minced
- 1 tsp dried oregano
- ¼ cup chopped fresh parsley
- 1/3 cup chopped fresh basil, plus more for finishing
Salt and freshly ground black pepper Preheat the oven to 425°F. Line one baking sheet with parchment paper.
Line another baking sheet with 3 or 4 layers of paper towels. Place the tomato slices on the towel-lined sheet and sprinkle evenly with the salt. Place a few more layers of paper towels on top of the tomatoes. (This helps absorb some of the moisture so the tart isn’t soggy.)
On a lightly floured surface, place the 2 sheets of puff-pastry dough next to each other and gently press them together.
Roll out the dough into a single rectangle, about 1/8-inch thick. Roll the crust onto your rolling pin and then unfurl it onto the prepared baking sheet.
Cut a 1-inch-wide strip off each side of the rectangle. Lightly brush the edges of the puff pastry dough with water and place the strips on top (this makes a raised edge to hold in the filling). Trim away any excess with a knife. Chill the crust while you prepare the filling.
In a medium bowl, whisk the ricotta with the egg, garlic, oregano, parsley and basil to combine.
Spread the ricotta mixture evenly across the center of the tart crust. Arrange the tomato slices on top, overlapping them slightly to make sure almost all the cheese is covered. Season the surface with salt and pepper.
Bake until the crust is golden brown, 25 to 30 minutes. The finished tart can be served warm or at room temperature.