Preparation

• Position a rack in the center of the oven and heat the oven to 400°F.
• In a small bowl, combine the cherry tomatoes with the oil, 1/4 tsp. granulated garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Set aside. In a medium bowl, combine the ricotta with 1 tsp. lemon zest, the remaining 1/4 tsp. granulated garlic, 1/2 tsp. salt, and a few grinds of pepper. Set aside.
• On a lightly floured piece of parchment, roll the pastry into a 12×12-inch square. Slide the parchment onto a large rimmed baking sheet. Brush the pastry all over with the egg wash. Score the pastry 1 inch from the edge on all sides to create a border. Bake the pastry until the center is light golden, 15 to 17 minutes, piercing any puffed parts in the center with a paring knife. Let cool completely.
• Dollop the ricotta evenly over the pastry, avoiding the borders (do not spread). Distribute the caramelized onions evenly around and on top of the ricotta, letting some of the ricotta show through. Nestle the cherry tomatoes
  evenly over the tart, pressing them down lightly. Return to the oven and bake until the topping is warmed through, about 10 minutes. Transfer to a cutting board, garnish evenly with the remaining 2 tsp. zest, the herbs, flaky sea salt, and a drizzle of balsamic glaze, if using. Slice and serve.