Heirloom Tomato Tart with Ricotta

Instructions:

1. Slice heirloom tomatoes into 1/4 inch rounds. Lay them on double layers of paper towels, sprinkle with salt, and let sit for 10–15 minutes. Pat the tops dry with paper towels to remove excess moisture.
2. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
3. Unroll the thawed puff pastry onto the parchment. Lightly score a 1-inch border around the edge using a knife, being careful not to cut all the way through.
4. Spread the basil pesto evenly inside the scored border of the pastry.
5. In a small bowl, combine ricotta cheese, minced garlic, dried rosemary, kosher salt, and black pepper. Spread the mixture in a thick layer over the pesto to create a moisture barrier.
6. Arrange the pre-salted tomato slices atop the ricotta layer in a mosaic pattern.
7. Brush the outer pastry edges with the beaten egg wash. Drizzle the tomatoes with extra virgin olive oil and sprinkle with flaky sea salt and black pepper.
8. Bake for 30 minutes or until the pastry is golden brown and shattering. Garnish with fresh basil leaves before serving.