You can make this tart with any ripe tomatoes, but a mix of big multicolor heirlooms and smaller varieties looks stunning. To create a crisp, flat surface, partially bake the puff pastry with a cooling rack on top before adding the other ingredients.
1 pkg. frozen puff pastry (1 or 2 sheets, 14 to 17 oz. total), thawed
6 ounces thinly sliced prosciutto
1 1/3 cups ricotta cheese
1/2 teaspoon pepper
1/2 teaspoon Meyer or regular lemon zest
1/2 teaspoon kosher salt, divided
1 3/4 pounds ripe tomatoes, larger ones sliced 1/4 in. thick, tiny ones cut in half
4 teaspoons extra-virgin olive oil
1 tablespoon chives thinly sliced on a diagonal
2 tablespoons tiny whole fresh basil or mint leaves; or use chopped leaves
How to Make It
Preheat oven to 400°. (If pastry is in 2 sheets, cut 1 sheet in thirds along fold lines. On a lightly floured board, overlap pieces slightly with second sheet--1 piece at a short side and 2 pieces end to end along a long side. Trim to fit, then press to join.) Roll pastry on floured board into a 12- by 16-in. rectangle. Lift pastry to a large baking sheet lined with parchment paper.
Cover pastry with another piece of parchment and a metal cooling rack turned upside down. Bake until pastry is golden all over, about 15 minutes.
Remove cooling rack and top sheet of parchment. Arrange prosciutto on pastry to cover. Bake until pastry is golden brown with no raw-looking spots in center, about 15 minutes; prosciutto will shrink. Gently press down any large air bubbles. Slide pastry on parchment to a rack and cool at least 10 minutes.
Combine ricotta, pepper, lemon zest, and 1/4 tsp. salt in a bowl. Dollop small spoonfuls of ricotta evenly over pastry, leaving border clear, then smear ricotta a bit (it shouldn't cover completely).
Arrange tomatoes over ricotta. Sprinkle with remaining 1/4 tsp. salt. Drizzle with oil and sprinkle with chives and basil. Cut into pieces.