Line a large plate with paper towels, lay bacon strips on top, and cover with a second paper towel. Microwave on high for 2-3 minutes.
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Step 2
Arrange the tomato slices in a single layer on a double thickness of paper towels. Sprinkle with kosher or table salt and allow to drain.
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Step 3
In a medium bowl, whisk the ricotta, egg, basil, salt, and pepper until well blended.
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Step 4
Lay a piece of parchment paper out on the counter and place the puff pastry sheet on top. Roll pastry out to a rectangle about 10 by 6 inches.
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Step 5
Place the parchment and puff pastry inside a baking sheet.
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Step 6
Spread the ricotta mixture in the center of the pastry sheet, leaving a 1-inch border all around.
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Step 7
Sprinkle the Monterey Jack cheese over the top.
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Step 8
Pat the tomato slices dry and arrange in a single layer on top of the cheese.
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Step 9
Crumble bacon on top.
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Step 10
Sprinkle with Parmesan cheese and bake for 25 to 30 minutes. Top with fresh basil.
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Serve for brunch or lunch with a side salad.
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Enjoy!
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