Tomato Tart with Puff Pastry

Preheat oven to 425℉ and line a baking sheet with parchment paper or a silicone mat.
Place puff pastry on a cutting board and slice each sheet into 6 even individual pieces. Roughly a quarter inch from the edge, use a knife to create a rectangle inside each piece.
In a medium-sized bowl, mix together ricotta cheese, parmigiana-reggiano, salt, pepper, oregano, garlic powder, and minced basil.
Make your egg wash by whisking an egg in a small bowl and brushing the edges of the pastry.
Place the puff pastry on the prepared baking sheet 1 inch apart. Scoop roughly 1 1/2 tablespoons of ricotta cheese mixture onto each pastry and spread evenly.
Place 4-5 halved or sliced tomatoes on each pastry. You can adjust the amount or type of tomato to taste.
Bake for 10 -15 minutes or until the pastries are golden, turning your baking sheet at 8 minutes for even baking. Remove from the oven and cool on a wire rack.
Garnish with additional minced basil and shredded Parmesan cheese. Enjoy!