Start this recipe by rolling out the puff pastry into a rectangle and brush all over with the beaten egg. Fold in the 4 edges by 2cm then place onto a lined baking sheet. Prick all over with a fork and bake for in the oven at 200`c for 15 minutes. Meanwhile, mix together the ricotta cheese with the remaining beaten egg, add in some chopped basil leaves and season well with pepper and salt. Next, use a mandolin or a food processor fitted with the slicing blade and thinly slice the zucchini. When the pastry case has baked for 15 minutes, remove from the oven and spread over the ricotta mixture thinly. Decorate the top by carefully laying slices of zucchini, overlapping one onto the other and place in the cherry tomatoes. Brush carefully with the olive oil and continue to bake in the oven for another 15-20 minutes. Remove from the oven and serve either hot or cold sprinkled with extra basil leaves.