Preheat the oven to 400°In a small bowl, combine the ricotta, 3/4 of the parmesan, rosemary, lemon zest, eggs, salt and pepper to taste. Mix till combined.

Remove the pastry from the fridge/freezer according to the package directions. Place 1 sheet on a cutting board and brush with oil and top with another sheet. Continue to brush each sheet with oil and layer new sheets. Cut into 6 squares. Place into a casserole dish so that each square creates a little well.

Divide the ricotta mixture between the 6 squares and top with remaining parmesan cheese. Brush the edges with the rest of the olive oil and bake for 20 minutes. Tops should be golden brown and everything should be cooked through.

Meanwhile, prepare the tomatoes. In a bowl, combine the tomatoes and arugula and toss with the olive oil and lemon juice. Add salt and pepper to taste.

Serve with the tarts with the tomato salad.