• 1 sheet frozen puff pastry, thawed
• 2½ cups (500g) ricotta cheese, hand scooped
• 2 tablespoons (30ml) olive oil
• 1 lemon, zested
• ½ cup (120ml) basil leaves, chopped, plus additional leaves for garnishing
• 3 large heirloom tomatoes, different colors, sliced ¼ inch (6mm) thick by hand or mandolin
• 1 cup (200g) mini colorful heirloom tomatoes 
• kosher salt
• black pepper, freshly ground 
  

Preheat the oven to 375°F/191°C.

Lightly flour a sheet of parchment paper and add the puff pastry.  Roll out puff pastry to desired size to fill a rimmed baking pan allowing for the sides.  (You will be able to make two medium tarts or one large.) Fill the baking dish with dough and set in refrigerator to cool.

Combine the ricotta cheese, basil and lemon zest in a medium bowl.  Season with salt and pepper.  Core and attractively slice the large heirloom tomatoes.  Slice the mini heirloom tomatoes in half and set aside in a small bowl.

Add the lemon-ricotta mixture to the center of the chilled puff pastry and smooth to sides.  Arrange the large heirloom tomato slices in a single layer (overlapping slightly) over the ricotta cheese.  Season top with salt and pepper and drizzle with 1 tablespoon (15ml) olive oil.  Set the baking dish on a baking sheet with parchment paper.

Bake for 30-35 minutes until the tart is browned and the pastry is crispy.  Let cool and garnish top with cut mini heirloom tomatoes and basil leaves.  

Drizzle with a touch of olive oil just before serving.