Instructions

1. Gather the ingredients. Position a rack in the center of the oven and heat to 400 F.
2. In a medium bowl, combine the cream cheese, 4 tablespoons Parmigiano Reggiano, garlic, basil, parsley, lemon zest, and salt. Mix with a fork until well combined. Taste and adjust the seasonings as desired. Set aside.
3. Slice the tomatoes 1/4-inch thick and arrange them on a double layer of paper towels. Sprinkle lightly with salt. Place another layer of paper towels on top of the tomatoes and let them stand at room temperature while you prepare the crust.
4. Place the sheet of puff pastry on a large sheet of parchment paper on the work surface. It should be defrosted enough to roll but still cold. Sprinkle the pastry evenly with flour and place another sheet of parchment paper on top. Roll the pastry out to an approximately 11 x 13-inch rectangle.
5. Leaving the puff pastry on the bottom sheet of parchment paper, slide it onto a large baking sheet. Leaving a 3/4-inch edge, prick the center of the pastry all over with the tines of a fork.
6. Fold the 3/4-inch edge over to form the crust edge, then lightly tap it with a fork so it's even all around. Place the crust in the fridge for about 10 minutes to chill.
7. Bake the chilled crust for 10 minutes. Remove the partially baked crust to a rack to cool completely. Reduce the oven temperature to 350 F.
8. Spread the cream cheese mixture over the cooled par-baked crust.
9. Blot the tomatoes again and arrange them over the cream cheese layer, overlapping slightly as needed. Sprinkle with the remaining 2 tablespoons of Parmigiano Reggiano cheese, and sprinkle lightly with black pepper.
10. Beat the egg with 2 teaspoons of cold water. Brush the egg mixture lightly over the border of the tart.
11. Return the tart to the oven and bake for 10 to 15 minutes, or until the border is golden brown.
12. If desired, garnish with more grated cheese, a drizzle of balsamic reduction, flaky sea salt, and fresh basil just before serving.