Tomato Tart From 'The Beekman 1802 Heirloom Vegetable Cookbook'

Ingredients (10)

• All-purpose flour, for rolling the pastry
• 1 sheet (7 to 8 ounces) frozen all-butter puff pastry, thawed but still cold
• 2 tablespoons olive oil
• 1 cup whole-milk ricotta, drained
• 4 ounces soft goat cheese, crumbled
• 2 large eggs
• 1/3 cup chopped fresh basil
• 3/4 teaspoon coarse (kosher) salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 pound tomatoes, cored, halved, and cut into 1/2-inch-thick slices