Tomato and Herb Tart

Instructions

1. Prepare the pastry
   Preheat oven to 375°F (190°C). Roll out the puff pastry sheet on a lightly floured surface to fit a 9-inch (23cm) tart pan or baking sheet. If using a baking sheet, fold over a 1cm edge all around to create a border. Prick the base with a fork multiple times to prevent it from puffing up too much.
2. Spread the mustard base
   Spread the Dijon mustard evenly over the pastry base, leaving the border free if you're using a baking sheet. This adds a tangy flavor foundation that complements the tomatoes.
3. Prepare the cheese mixture
   In a medium bowl, mix together the ricotta, crumbled feta, minced garlic, 1 tablespoon thyme, 1 tablespoon basil, and oregano. Season with a pinch of salt and pepper. Spread this mixture evenly over the mustard layer.
4. Arrange the tomatoes
   Pat the tomato slices dry with paper towels to remove excess moisture. Arrange the sliced tomatoes and cherry tomato halves on top of the cheese mixture in an overlapping pattern. Season the tomatoes with salt and freshly ground black pepper.
5. Add finishing touches
   Drizzle the tomatoes with olive oil and sprinkle with the remaining thyme and a few more grinds of black pepper. Brush the exposed pastry border with beaten egg for a golden finish.
6. Bake the tart
   Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and crisp, and the tomatoes are softened and slightly caramelized. If the pastry browns too quickly, cover the edges with foil.
7. Rest and garnish
   Allow the tart to cool for 10 minutes before serving. Sprinkle with the remaining fresh basil, additional thyme leaves, and a light drizzle of olive oil just before serving.