Step 1

Preheat the oven to 425℉/220℃ and line a baking pan with parchment paper.

Step 2

Slice the tomatoes in ¼" thick slices then place on a paper towel. Sprinkle on a bit of salt onto the tops to draw out the moisture while you prepare the tart.

Step 3

Thaw the rough puff pastry then roll it out so it becomes slightly thinner and transfer it to the prepared pan.

Step 4

Use the tip of a sharp knife to score a 1" border around the pastry.

Step 5

Add the ricotta, feta, garlic powder and salt to a food processor and blend it completely.

Step 6

Spread the cheese mixture evenly inside the scored border, then top completely with the sliced tomatoes. It's ok for them to overlap a bit.

Step 7

Whisk together the egg with ½ teaspoon water, then brush it onto the edges of the border. Use a large knife to then cut a tiny sliver off of each side (the allows it to rise best).

Step 8

Bake for 20 minutes until the edges are golden brown, then cool for 5 minutes on the pan.

Step 9

Top with a drizzle of olive oil, red pepper flakes, flaky sea salt, and basil leaves. Cut with a large, sharp knife to serve.