• 3 medium tomatoes – different sized and colors, thickly sliced
• 2 sheets of store-bought puff pastry
• 1 egg – egg wash
• 1 egg
• 1 cup ricotta – whole milk
• 2 cloves garlic, minced
• 1 tsp. oregano
• 1/4 cup fresh parsley
• 1/3 cup chopped fresh basil
• Salt and pepper to taste
Preheat oven to 425 degrees and line baking sheet with parchment paper. Line another baking sheet with paper towels. Place sliced tomatoes over paper towels and sprinkle with salt. Place more paper towels on top to absorb moisture.
On lightly floured surface, place puff pastry dough next to one another and gently press them together. Roll out the dough into a single rectangle. Roll over rolling pin and then place onto prepared baking sheet.
Lightly brush egg wash on edges of puff pastry dough. In a small bowl, whisk ricotta, egg, garlic, oregano, parsley and basil to combine. Season with salt and pepper. Spread mixture evenly across center of the tart. Arrange sliced tomatoes. Season with salt and pepper. Bake until golden brown, 25 minutes. Serve warm or room temperature.