1. Preheat oven to 375ºF. Line a jelly roll pan with parchment paper or a Silpat. Place the puff pastry on the lined baking sheet and lightly score a ½″ border around the edge with a sharp knife. Use fork tines to prick the pastry inside the border all over. This will prevent the pastry from puffing up too much when baking.

2. Place the tomato slices in a single layer on the puff pastry, being careful not to overlap. Sprinkle the Parmesan and basil over the tomatoes, then drizzle with olive oil, a few cranks of good pepper and sea salt.

3. Baked for 30-40 minutes or until pastry is crispy and deeply browned. Sprinkle on a dash more salt. Serve.