Ricotta And Tomato Tart

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1 pkg (397 g) frozen puff pastry , thawed

2 tbsp Dijon mustard

1 tub (475 g) ricotta cheese

4 eggs

1/4 cup grated Parmesan cheese

1/3 cup chopped fresh basil

1/2 tsp salt

1/2 tsp pepper

4 plum tomatoes

1 egg yolk

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