✓ Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

✓ Unroll the puff pastry onto a lightly floured surface, dusting it gently if necessary. Use a rolling pin to roll out the dough to a thickness of about 1/8 inch.

✓ Carefully transfer the rolled-out puff pastry onto the prepared baking sheet, making sure there are no air bubbles. Trim any excess pastry around the edges with kitchen shears or a sharp knife.

✓ Using your fingers or a fork, prick the bottom and sides of the tart shell to prevent it from rising too much during baking.

✓ In a medium bowl, mix together the ricotta cheese, grated Parmesan cheese, large egg, garlic powder, oregano, salt, and pepper until well combined.

✓ Pour the filling into the prepared tart shell, spreading it evenly to about 1/4 inch from the edges.

✓ Place the halved cherry tomatoes on top of the filling in an even layer. Drizzle them with olive oil and season lightly with salt and pepper.

✓ Bake for 20-25 minutes or until the crust is golden brown and the filling is set.

✓ Remove from the oven, garnish with fresh basil leaves if desired, and let it cool slightly before serving.