1 sheet puff pastry, thawed
1 lb beautiful summer heirloom tomatoes of different colors, thinly sliced
Maldon Salt & pepper
1 handful fresh basil leaves, cut in a chiffonade
Preheat the oven to 375°F.
Roll out the pastry on a sheet of floured parchment paper and then transfer to a baking sheet. Lightly score a line to make the border of the tart, and then prick the inside of the tart with a fork (to prevent it to puffing too much). Arrange the tomatoes on top, and drizzle with olive oil. Sprinkle with Maldon salt and some pepper.
Bake until crisp, about 30 minutes. Drizzle with more oil to serve, and sprinkle with more Maldon salt. You can also scatter more fresh basil on top!