Preheat your oven to 400°F (200°C). Thaw your quality frozen puff pastry and roll it out to a 12-inch rectangle. Transfer to a parchment-lined baking sheet, trimming excess edges. Brush with a beaten egg.

In a mixing bowl, combine sliced heirloom tomatoes, extra-virgin olive oil, minced garlic, sea salt, and black pepper. Toss gently and let rest for about 5 minutes.

Spread the tomato filling evenly onto the puff pastry, leaving a half-inch border. Sprinkle shredded mozzarella and then grated Parmesan over the top.

Bake in the preheated oven for approximately 25-30 minutes until the crust is golden and crisp.

Let the tart rest for 5-7 minutes after baking, then sprinkle torn basil leaves on top before slicing and serving.