Preheat the oven to 400 degrees.
Lightly roll out puff pastry sheet and place on a dark baking sheet. Cut off about an inch on each side and set on the edges to form a crust border.
In a small bowl, mix together ricotta, thyme, rosemary, salt and pepper.
Spread cheese mixture evenly on the top of the puff pastry sheet.
Top cheese with San Marzano tomatoes, sliced tomatoes, garlic slices and chiffonaded basil.
Drizzle everything with 1 T. olive oil.
Paint crust edges with egg wash made from one beaten egg (optional).
Bake for 20 minutes.
Remove from oven and sprinkle on Parmesan cheese, balsamic glaze and flake/kosher salt.