Tomato & Mozzarella Tart
1 sheet puff pastry, thawed and cut in half
1 yellow tomato, thinly sliced
1 Roma tomato, thinly sliced
2 cups mozzarella cheese, shredded
1/2 cup fresh basil, chopped
*optional: Sprinkle with Parmesan cheese
Preheat oven to 425 degrees. On a lightly floured surface, roll each 1/2 of the puff pastry into a 9x6 inch rectangle. Place on a parchment lined baking sheet and refrigerate until firm, about 30 minutes. Prick all over with a fork and top each half with 1 cup of the mozzarella, 1/4 cup of the basil, and half of each tomato. Drizzle with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 10 minutes or until edges are beginning to brown.