Slice the heirloom tomatoes and lay them on a paper towel.

Sprinkle with kosher salt and let sit for 10–15 minutes to draw out moisture.

Pat the tomatoes dry with another paper towel.

In a small bowl, toss the tomatoes with olive oil and freshly ground black pepper.

In a food processor or blender, add fresh basil leaves, olive oil, kosher salt, and black pepper.

Blend until smooth.

Set aside for spreading onto the pastry.

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the puff pastry into a rectangle or circle.

Transfer the puff pastry to the prepared baking sheet.

Spread the basil ricotta mixture in the center of the pastry, leaving a border around the edges.

Layer the seasoned tomato slices over the ricotta.

Fold the edges of the puff pastry over the filling, leaving the center exposed.

Brush the pastry edges with the whisked egg.

Bake for 25–30 minutes, or until the crust is golden brown and crisp.

Remove from the oven and let cool slightly.

Drizzle with olive oil and garnish with chopped fresh basil, grated Parmesan, flaky sea salt, and more black pepper.

Slice and serve warm or at room temperature.