Preheat the oven to 425℉ and line a baking sheet with parchment paper.
Roll out the thawed puff pastry so it becomes slightly thinner and transfer it to the prepared pan.
Use a knife to lightly score a ½ inch border all the way around. Next, use a fork to prick the center of the dough and set aside.
In a medium bowl, mix together the ricotta, parmesan, basil, parsley, garlic, lemon zest, salt and pepper to taste.
Spread the cheese mixture evenly inside the scored border. Then top with shredded mozzarella, and sliced artichokes.
Brush the border with a beaten egg and sprinkle with sesame seeds.
Bake for 20 to 25 minutes or until the edges are golden brown. Transfer the tart to a wire rack to cool. Serve warm and enjoy!