Preheat your oven to 180 C
Roll out your thawed puff pastry and shape into a rectangle or a circle, depending on what's easier
Fold in the sides of your puff pastry sheet, around 2cm in, to have a nice crust
With a fork, create holes on the puff pastry, place on a baking sheet, and place a baking sheet on top of it, Fill with baking beans (or any dry beans) to control the volume once it's blind baked
Bake for 15 mins, remove from oven, remove the baking beans and the top baking sheet and set aside
In another bowl, mix the ricotta cheese, parmesan, pinch of salt, few twists of black pepper, and oregano until combined
Spread the cheese mix onto the tart shell, place the sliced tomatoes on top of the cheese mix, Sprinkle some more salt and pepper and drizzle with olive oil
Brush the sides of the pastry sheet with the egg wash
Bake for around 25 min or until tomatoes have cooked thru