Preheat oven to 400°F degrees.
Place Deep Flexiflat on your perforated baking sheet. Add tomatoes to the Deep Flexiflat, drizzle with 1-2 tablespoons oil, sprinkle with salt. Roast for 15-20 minutes depending on the size of your tomatoes and how you like them. I roasted mine for 20 minutes.
While tomatoes are roasting, prepare your puff pastry. Set medium bonMat on perforated baking sheet. Using your Roul’pat and rolling pin, roll puff pastry enough to seal the seams of the dough. Flip your pastry dough onto your medium bonMat by placing bonmat on top of dough, flip over the entire roul’pat/dough/bonmat bundle so the bonMat is now on the baking sheet. Gently peel roul’pat back and your dough has been easily transferred.
Score the edges of your puff pastry (create a border by marking an edge about 1 inch from the edge of the dough with your cake server knife). Brush the puff pastry with about 1 Tbl oil of choice (I used garlic). Bake until golden, about 15 minutes. Watch to see if the dough puffs up in the middle (it gets very puffy so you’ll know) and if it puffs high, gently poke with your cake server knife to keep the center of the pastry flat.
While puff pastry is baking, mix ricotta cheese with herbs (we chopped our herbs in the Eco Chop), lemon zest (I used our le petit grater to zest) and salt to taste in your mixing bowl.
Once dough is finished baking and tomatoes are finished roasting, spread the ricotta cheese mixture on your pastry. Top with tomatoes and garnish with a fresh basil chiffonade (simply stack a couple basil leaves on top of each other, roll together lengthwise and slice with your kitchen scissors or knife creating thin ribbons of basil). Drizzle with the balsamic and enjoy!