What you'll need:
1 sheet of puff pastry (homemade or pre-made, it doesn't matter!)
100g cream cheese
Approximately 8 large tomatoes, or more if smaller like I have used (sliced)
1 sprig of fresh basil
Salt & pepper
What to do:
1. Preheat your oven to 160C fan assisted.
2. Using a sharp knife trim your pastry to approx 25x28cm. Prep your baking tray with baking parchment then lay down your pastry and score it lightly with a knife to create a 2cm border around the outside. Make sure you do not cut all the way through the pastry though. Using a fork prick the remaining pastry that is not in the 2cm border. Rest in the fridge for 30 minutes.
3. One rested, brush the pastry lightly with milk and sprinkle with a pinch of salt and pepper. Cook in the oven for 20 minutes.
4. After 20 minutes remove the pastry from the oven and reduce the temperature to 140C.
5. You'll notice that the pastry will be starting the 'puff up' now, however it is not cooked yet. Using the bottom of a fork, press the pastry down in the middle of the pastry and repeat across the sheet until your crust margin is clear and you have a rectangular dipped space ready to place toppings.
6. Return to the oven and bake for 20-25 minutes until it's crispy and golden. Once fully cooked, remove from the oven to cool.
7. Once cooled you can construct the tart with the toppings. Start by spreading the cream cheese across the tart, then season lightly with salt and pepper. Next layer your slices of tomatoes across the tart and scatter the basil over the top. I always top my tart with balsamic and an extra pinch of salt and pepper!