Tomato Tart With Whipped Ricotta Recipe

Ingredients (10)

• All-purpose flour, for dusting
• 2 sheets frozen puff pastry (1 full box), thawed until pliable and cool
• 3/4 pound (12 ounces; 340g) tomatoes, sliced into 1/4-inch-thick slices
• 1 1/4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• 1 cup (9 ounces; 255g) whole milk ricotta 
• 1 tablespoon (6g) finely chopped fresh parsley leaves
• Freshly ground black pepper
• Coarse sea salt such as Maldon or fleur de sel
• Fresh basil leaves, torn
• Balsamic vinegar, to taste