Next slice the cherry tomatoes in half and place in a mixing bowl. Finely chop your garlic cloves and add it to the cherry tomatoes. Pour in 2 tablespoon of extra virgin olive oil, season with salt and pepper and mix it all together.
Preheat your oven to 400 degrees F. Line your baking pan with parchment paper.
On a flat surface where you roll out the puff pastry, first dust it with some flour. Roll out the pastry dough into a large sheet that will cover your baking pan. Lay the pastry sheet over your parchment paper. Neatly fold in any excess dough to create a "border" (see picture below). Lastly with a fork lightly poke holes into the base of the pastry sheet so that air can escape as it bakes and doesn't create air bubbles (see picture below).
Drizzle and evenly spread 1 tablespoon of olive oil over your pastry sheet. Spread shredded mozzarella cheese over your pastry sheet. Next lay the halved tomatoes facing up to prevent juices from touching the puff pastry (see picture below).
Bake for 20 minutes in the oven. Once it's ready to serve, sprinkle with chopped fresh basil leaves.
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