Tomato Ricotta Tart

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Arrange tomatoes in a single layer on a clean kitchen towel. Top with a second kitchen towel and weight down with a baking sheet. Let stand for at least 10 minutes to release excess moisture.

Meanwhile, roll pastry into an 11-by-12-inch rectangle on a lightly floured surface. Transfer to the prepared pan. Score a 1-inch border strip along each side of the rectangle. Brush the border with egg wash. Pierce the pastry all over with a fork. Gently fold the border over along the score line to create a rim and crimp it lightly with a fork. Brush the rim with the egg wash.

Bake the crust until puffed and starting to brown, 18 to 20 minutes. Let cool for 5 minutes.

Meanwhile, mix ricotta, fontina, sun-dried tomatoes, parsley, oregano and pepper in a small bowl. Spread in an even layer over the crust, inside the rim.

Return the tart to the oven and bake until the crust is golden and the filling is bubbly, 10 to 15 minutes.

Arrange the tomatoes over the filling. Drizzle with balsamic vinegar (or glaze) and oil and sprinkle with salt. Garnish with more herbs, if desired.