Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. ** If making whipped ricotta shells you will want to add whipped ricotta to a shell mold two hours before you plan on making the tarts so they can freeze.

Arrange the tomato slices on paper towels or a wire rack. Sprinkle generously with kosher salt and let sit for 20 to 30 minutes to draw out excess moisture. Pat completely dry.

cup of the whipped ricotta mixture into each large shell mold (4 total). Smooth the tops and freeze for at least 2 hours, or until completely firm.

Lightly flour a work surface and unfold the puff pastry. Cut into 4 equal squares. Place on the prepared baking sheet and score a ½-inch border around each square, being careful not to cut all the way through. Prick the centers several times with a fork.

Spread a thin layer of crème fresh onto each of the four puff pastry squares. Top with a slice of tomato, sliced shallots, and a second tomato slice.

Bake for 25 to 30 minutes, or until the pastry is deeply golden and puffed and the tomatoes are lightly roasted.

Let the tarts cool for 5 minutes. Dollop with whipped ricotta and pesto. Sprinkle with the shaved Parmesan and drizzle lightly with olive oil. Carefully unmold your frozen ricotta shells and place one on the center of each warm tart. The shell will soften quickly from the heat while still holding its shape.

Finish with Green Goddess seasoning, red pepper flakes if desired.