Slice tomatoes approx. 1/3 inch thick.

Sprinkle 1 tsp salt over tomatoes and place them in the fridge for 30 minutes. The salt will help to pull the excess juices from the tomatoes.

Place pastry sheets on top of each other and roll out to approx. 14-16 inches in length, keeping the original rectangular shape.

Wrap pastry round the rolling pin and carefully place onto a parchment lined cooking tray.

Create a border on all sides of the pastry by scoring it with a knife 1 inch from each side. Be careful you don't want to cut all the way through the pastry.

Place pastry in the fridge to rest for 30 minutes.

Remove tomatoes from fridge. Using paper towels, gently press the tomatoes to remove the excess juices and set aside.

Whisk ricotta, egg, garlic, basil, the remaining salt and black pepper until completely combined.

Once the pastry has rested spread ricotta mixture over the pastry, leaving the 1 inch boarder bare.

Arrange tomatoes on top of the ricotta. If needed cut some of the tomato slices into halves or quarters to cover the ricotta mixture.

Whisk together an egg and 1 tbsp of cold water or milk and brush on the 1 inch pastry border.

Place in a preheated oven at 420 and cook until pastry is golden - approx. 25 minutes.

Allow tart to cool a little before serving and garnish with basil.