In a bowl, combine ricotta, sun-dried tomatoes, Parmesan, egg, cream, basil, garlic, lemon zest, salt, and red pepper flakes until smooth and well mixed

Lightly dust a clean surface with flour and roll out the puff pastry to smooth any folds

Cut the pastry into small squares, ensuring each piece can fit into the muffin cups

Press each square gently into the muffin tray, letting the corners extend slightly over the edges

Spoon the creamy filling into each pastry cup, filling them generously but not overflowing

Fold the pastry corners slightly toward the center for a rustic look

Bake until the pastry is puffed and golden brown with a crisp texture

Remove from the oven and allow them to cool slightly before removing from the tray

Garnish with fresh basil and serve warm or at room temperature