Preheat your oven to 400°F (200°C). Lightly roll out the puff pastry on a lightly floured surface to smooth and slightly enlarge it. Transfer it onto a parchment-lined baking sheet.
Gently prick the surface of the pastry with a fork all over to prevent puffing up unevenly. Place it in the oven and blind bake for about 10 minutes until it just begins to turn golden around the edges.
While the crust bakes, prepare the tomatoes by slicing them thinly and laying the slices on paper towels to drain excess moisture. This helps prevent sogginess in the tart.
Remove the partially baked crust from the oven and spread the sliced tomatoes evenly over the surface. Sprinkle crumbled cheese on top, distributing it across the tart.
Drizzle the olive oil over the top, then season with salt and freshly cracked pepper to taste. Return the tart to the oven and bake for another 15 minutes, until the crust is golden and crispy, and the tomatoes are bubbling.
Once baked, remove the tart from the oven and immediately scatter torn fresh basil leaves over the warm surface to release their aroma. Drizzle with a little more olive oil if desired.
Slice the tart into portions and serve immediately, enjoying the contrast of flaky crust and juicy, flavorful tomatoes with fresh basil.
