Tomato Tart With Whipped Ricotta

Name: Tomato Tart With Whipped Ricotta
Ingredients: All-purpose flour, for dusting; 2 sheets frozen puff pastry (1 full box), thawed until pliable and cool; 3/4 pound (12 ounces; 340g) tomatoes, sliced into 1/4-inch-thick slices; 1 1/4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 1 cup (9 ounces; 255g) whole milk ricotta; 1 tablespoon (6g) finely chopped fresh parsley leaves; Freshly ground black pepper; Coarse sea salt such as Maldon or fleur de sel; Fresh basil leaves, torn; Balsamic vinegar, to taste