Start by pre-heating the oven to 375°
Add the ricotta, pecorino, garlic, basil, chives, oregano, salt and pepper to a small mixing bowl. Mix everything until combined and set aside.
Wash and slice the heirloom tomatoes and set aside.
Next, put the puff pastry sheet onto a parchment lined baking sheet and place in the oven for 15 minutes.
After 15 minutes take the puff pastry out of the oven but do not shut off the oven.
Then, spread the ricotta mixture onto the puff pastry and layer on the sliced heirloom tomatoes. Place it back into the oven for 20 minutes.
Once the 20 minutes are up take out the tart. I like to drizzle mine with a balsamic glaze and chiffonaded basil. Enjoy!