Roll out your puff pastry. You can probably get 2 tarts out of one sheet.
Mix the ricotta with salt, pepper & lemon zest and spread a layer on the tart, leaving about an inch around the outside.
Top with Taste of the Okanagan Olive Tapenade and then layer with thinly sliced tomatoes.
Top with a few more dollops of ricotta and season generously with salt & pepper.
Fold the edge of the pastry over the tomatoes and brush with an egg wash.
Bake at 355°F for about 20-25 minutes or until golden.