Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unroll the puff pastry onto the prepared sheet, and gently prick the surface all over with a fork to prevent puffing up during baking.
Bake the pastry for about 10 minutes until it just begins to turn golden and is slightly crisp around the edges. This pre-baking keeps the crust from getting soggy once the tomatoes are added.
While the crust bakes, carefully pat the sliced heirloom tomatoes dry with a paper towel to absorb excess juice, which helps prevent sogginess later.
Remove the crust from the oven and spread a generous layer of ricotta cheese over the surface, leaving a small border around the edges. This creamy layer balances acidity and adds richness.
Layer the tomato slices evenly over the ricotta, slightly overlapping and pressing them gently into the cheese so they stay in place during baking.
Return the tart to the oven and bake for an additional 15 minutes, or until the tomatoes are slightly shriveled and fragrant, and the pastry edges are deep golden brown.
Once out of the oven, drizzle the tart with good olive oil and season generously with sea salt and freshly ground black pepper. Scatter torn basil leaves over the top for a burst of fresh aroma.
Finish by drizzling a little balsamic glaze over the tart for a sweet-tangy contrast that complements the tomatoes’ acidity and adds a beautiful shine.
Let the tart rest for a few minutes before slicing. Serve warm or at room temperature, enjoying the juicy, flavorful slices with crispy pastry and fragrant basil.
