This is also great using smaller tomatoes. Cut the pastry into smaller squares too.
3 sheets ready rolled puff pastry 6-8 medium tomatoes, sliced, or 1 punnet of cherry tomatoes 2 Tbsp olive oil 3 Tbsp tomato paste 2 Tbsp finely chopped fresh basil or 2 tsp pesto sauce 1 tsp sugar freshly ground black pepper fresh basil for garnish
Preheat the oven to 200°C. Cut each pastry square into quarters. Place on baking trays. Blend the oil, tomato paste, basil, sugar and pepper together. Using a brush, spread most of the tomato mixture over the squares, leaving a 1cm border around the edges. Arrange the tomato slices overlapping on top. Brush gently with remaining tomato mixture. Bake in the oven for 10-12 minutes or until nicely browned.