In a small bowl, mix together the olive oil, minced basil and garlic. Let this sit as long as possible, sometimes I will let this sit all day.
Place a cookie sheet in the oven on the bottom rack and preheat the oven to 375˚F (with the cookie sheet in it).
Unwrap the puff pastry and unfold it as best as you can. Roll it out to be the size of a cookie sheet, I do this on a lightly floured parchment paper. If you have a second cookie sheet, the same size as the one in the oven, place the rolled out pastry on the parchment on that second sheet. This will give you a surface to work on. Roll the edges over so that you form a crust, now the rectangle will be smaller than the sheet.
Brush the rolled crust with some of the beaten egg. Brush the bottom of the pastry with some of the garlic basil oil, leaving the garlic behind. Sprinkle with salt.
Lay the tomato slices on the pastry, leaving room between each one. Dollop tablespoons of ricotta throughout and around the tomato slices.
Sprinkle with additional salt and pepper.
REMOVE the heated cookie sheet from the oven and TRANSFER the parchment with the tart onto the hot sheet. Place in the oven on the bottom rack. Bake for 40-50 minutes or until golden brown and the tomatoes have shrunken and coloured. Cook a little longer if the centre of the tart has liquid pooling. Remove from the oven and sprinkle with basil leaves. Let rest for a few minutes before slicing.
