The Tomato Tart You Can Take Anywhere

2 sheets frozen puff pastry, defrosted
8-9 tomatoes, sliced in rounds, about five slices per each tomato. Also works with equivalent cherry or grape tomatoes halved
250 g ricotta
1 cup parmesan, grated or finely shredded, plus extra
1 cup basil leaves, rough chopped. Nice to add a little bit of mint for freshness. Other herbs that work well include dill and parsley
2 eggs
salt and pepper
to bolster the tart, you can thrown in a few diced leftover roasted vegetables, or top with raw asparagus, but don't overload

Put sliced tomatoes on a baking sheet, season with pepper and roast in a 210℃/410℉ oven until very soft, approx ½ hour. Cherry or grape tomatoes don't really need pre-roasting, just press into the ricotta mixture. I sometimes use a mix of different tomatoes.
In a bowl, mix ricotta, parmesan, eggs, herbs, salt and pepper (leftover roasted vegetables if using).
Divide the mixture between the two sheets of pastry, smoothing till nearly reaching the edges.
Arrange tomato over the top and press in, slightly. Arrange asparagus if using.
Bake in oven approx ½ hour until pastry is golden and bottom has crisped.
Serve as a side to meat, by itself with salad, or slice into smaller slices for finger food.