For the tomato and ricotta puff pastry tart, roll out the sheet of puff pastry and cut it in half lengthways. Using a sharp knife score a 1-inch border around the edge of the pastry and brush the border with beaten egg. Prick the middle of the puff pastry with a fork. This will turn the edges nice and golden and keep the middle from puffing up too much in the oven.
Place in the oven for 10-15 minutes until golden and puffed. Score around the border again with a sharp knife and press down the middle of the tart. Smooth over a nice layer of ricotta cheese.
Top with sliced tomatoes that have been seasoned with salt & pepper.
Drizzle over some pesto before placing it back in the oven for around 8-10 minutes. Slice and enjoy :D
