2. In a small bowl, mix together ricotta, basil, mint, olive oil, and Parmesan.
3. Place puff pastry rectangles on a parchment paper lined baking sheet. Brush each piece generously with egg wash, then use a sharp knife to score a ¼-1/2 inch border around each one.
4. Spread a dollop of ricotta mixture into the center of each rectangle and use a spoon to gently spread within the scored border. Sprinkle corn evenly onto each one, then press one large tomato slice or 2-4 cherry tomato halves into the center of each one. Sprinkle generously with Maldon salt and black pepper.
5. Bake for 20-25 minutes, until pastry is golden brown and cheese is melty. Let cool slightly before serving.