Summer Tomato Tart

Ingredients:

• 1 sheet frozen puff pastry (250g), thawed
• Flour, for working with dough
• 600 g of non-hybrid tomatoes (5–6 small tomatoes of different colors)
• 2 large eggs
• 1 cup fresh ricotta
• 1 tsp. grated lemon zest
• 2 cloves of garlic, grated
• 0.5 tbsp. grated parmesan
• Extra-virgin olive oil, for greasing
• 1/4 cup chopped fresh mint

Preparation:

1. Preheat oven to 220°C. Line a baking sheet with parchment paper.
2. On a lightly floured work surface, roll out the puff pastry into a 35 x 27 cm rectangle. Trim any uneven edges. Transfer the dough to the prepared baking sheet. Starting 2.5 cm from the edges, make a slit all the way around the perimeter, being careful not to cut all the way through the dough.
3. Prick the center of the crust with a fork. Use the blunt side of a knife to make diagonal cuts along the edge. Refrigerate while you prepare the filling and tomatoes.
4. Slice the tomatoes into slices just under 0.5 cm thick. Place the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain for 15 minutes.
5. Beat one egg in a medium bowl. Add the ricotta, lemon zest, garlic, and 1/4 cup Parmesan. Season with 0.5 teaspoon salt and pepper. Mix well until smooth.
6. Beat the remaining egg and brush it over the dough. Sprinkle the remaining 1/4 cup Parmesan cheese inside the rim. Then spread the ricotta filling inside the rim. Pat the tomatoes dry and arrange them in a single layer on top of the filling, season with salt and pepper.
7. Bake until the crust is puffy and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a wire rack for at least 10 minutes.
8. Lightly brush the tomatoes with olive oil. Drizzle the entire tart with 1 tablespoon of olive oil, sprinkle with mint, and cut into squares.