Puff pastry is my best friend. It just always looks appealing and a little goes a long way. This recipe came to life last winter when I was desperate for a taste of tomatoes. I halved a pint of cherry tomatoes, that had enough aroma to promise some flavor, tossed them with basil, garlic and olive oil and baked them until all the flavor was concentrated and nearly caramelized. I loved the results, which is lucky because we have a huge cherry tomato plant this year so I have plans to roast and freeze lots of tomatoes. —Lori Lyn Narlock
Stir together the basil, garlic, and olive oil in a medium bowl.
Cut the tomatoes in half and put in a bowl. Add half of the basil mixture. Stir to coat well. Spread out on a baking dish just large enough to hold the tomatoes in a single layer and sprinkle with a generous amount of salt and pepper. Bake for 30 minutes. Let cool.
Stir the ricotta into the remaining basil mixture.
Line a baking dish with parchment paper or a non-stick mat.
Take the puff pastry out of the fridge and place one piece on a lightly floured surface. Roll out to 10x12-inch rectangle. Transfer to the parchment paper-lined baking sheet. Roll out the second sheet to the same size and set aside.
Spread the ricotta mixture over the top of the puff pastry on the baking sheet, leaving a 1-inch border along the edges. Arrange the tomatoes over the ricotta.
Beat the egg with a teaspoon of water in a small bowl. Brush along the border of the puff pastry. Arrange the second puff pastry sheet over the top and crimp the edges together with a fork. Brush the entire top sheet with the egg wash and cut a few slits on the top to release the steam. (At this point it can be refrigerated for 1 to 2 hours before baking.)
Bake until golden brown, 15 to 20 minutes. Let cool slightly and then cut into 2-inch squares.