Tomato and Onion Tart with Herbed Ricotta

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and softened, about 20-25 minutes. Season with salt and pepper.

In a bowl, combine the ricotta cheese, basil, oregano, garlic, salt, and pepper. Mix well.

Unfold the puff pastry sheet on the prepared baking sheet. Score a 1-inch border around the edges with a knife, being careful not to cut all the way through.

Spread the herbed ricotta mixture evenly over the center of the puff pastry, within the scored border.

Top with the caramelized onions and halved cherry tomatoes.

Brush the edges of the puff pastry with the beaten egg.

Bake for 20-25 minutes, or until the crust is golden brown and the tomatoes are softened and slightly blistered.

Let the tart cool slightly before slicing and serving. Drizzle with balsamic glaze if desired.