Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Unwrap your thawed puff pastry and lightly roll out to a 9x13 rectangle and add to the prepared baking sheet.

Using a fork poke holes all around the puff pastry leaving a 1/2 inch piece of puff pastry around the edges not poked. (Note: adding flour down before you roll will help with sticking.)

Bake for about 15 minutes or until golden brown. If any large air bubbles popped up while baking breaks them down. Let the pastry cool.

In a small bowl mix together ricotta cheese, minced basil, lemon zest, and desired amount of black pepper.

Spread ricotta mixture onto the top of the cooled prepared puff pastry crust.

Add sliced tomatoes overtop the ricotta mixture, garnish with fresh basil leaves, and a very light drizzle of olive oil.

Sprinkle the top of the tart with the desired amount of black pepper and kosher salt.