Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
Preheat the oven to 400°F. Line two baking sheets with parchment paper and place a puff pastry sheet on each piece of parchment. Using a small knife, form a 1-inch “frame” around the edge of the pastry by cutting a row of diagonal marks in the dough. Do not cut all the way through. Use a fork to prick the area inside the frame every 2 or 3 inches. Set aside.
In a small bowl, combine the ricotta, 1/2 cup of Parmesan and the egg. Add pepper and nutmeg to taste and mix thoroughly. Set aside.
Cut tomatoes in half and then into 1/4-inch thick slices
Spread half of the ricotta mixture over the pastry, keeping it inside the frame. Cover the ricotta with the slices of one tomato, overlapping the slices slightly, like shingles on a roof. Sprinkle half of the remaining Parmesan over the tomatoes. Repeat with the remaining ricotta mixture, tomato slices, and Parmesan.
Bake until the pastry has puffed and browned, about 20 minutes.