For this tart, use a sheet of store-bought puff pastry (typically about 9×13 inches) and fit it onto a parchment-lined quarter sheet pan or baking sheet of similar size. If your pastry is slightly smaller, you can gently roll it out to fit the pan without making it too thinPreheat oven to 400°F (200°C). Line a quarter sheet pan or rimmed baking sheet (about 9×13 inches) with parchment paper. Slice the tomatoes, place them on paper towels, and sprinkle lightly with salt. Let sit for 10–15 minutes to draw out excess moisture. Gently pat dry.
Roll out the puff pastry slightly on a floured surface, then transfer to the prepared pan. Score a 1-inch border around the edge (without cutting all the way through), and prick the center all over with a fork.
Prebake the pastry for 10–12 minutes, or until lightly puffed and just golden. If it puffs too much, gently press the center down with the back of a spoon.
Mix the ricotta filling: In a bowl, combine ricotta, Parmesan, garlic, lemon zest, chopped herbs, salt, and pepper.
Spread the ricotta mixture evenly over the prebaked pastry, staying within the border. Top with the tomato slices in a single layer.
Drizzle with olive oil and season with more black pepper.
Return to the oven and bake for another 10–12 minutes, until the edges are deep golden and the tomatoes are just softened.
Cool slightly, garnish with fresh basil, and slice to serve warm or at room temperature.
