• Preheat oven to 425°F.

Prepare cheese:

• If using Brie, thinly slice the cheese.  For goat cheese or feta, use a fork to flake the cheese apart.  For mozzarella, flake with a fork or tear into small pieces with your hands.

Prepare tomatoes:

• Halve grape tomatoes, quarter cherry tomatoes, and/or thickly slice larger tomatoes.

Prepare puff pastry:

• Roll out the puff pastry on the included sheet of parchment paper.

  Note: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to ¼" thickness, and work on a floured surface instead of parchment paper.
• If desired, cut pastry into 6 even rectangles. Alternatively, leave the sheet whole and make one large tart.
• Move the parchment paper and pastry onto a baking sheet.
  
• Use a butter knife to make a shallow indentation on the pastry (or pastries), creating a ½" border along the edges. Do not cut all the way through the pastry!

  Tip: If you accidentally cut all the way through the pastry dough while making the border, use your finger to add a few drops of water to the cut area of the dough. Rub the dough to seal it back up.
• Arrange the cheese in a single layer on the dough, covering everything except the ½" border.
• Top the cheese with the tomatoes.
• Whisk the egg in a small bowl, add a splash of water, and carefully brush the egg wash onto the top outer edge of the pastry (the ½" border). Take care to only brush the TOP of the pastry-- if the egg wash drips onto the side, it will seal the puff and prevent it from rising.

  Tip: An egg wash makes the pastry extra glossy when baking. It's totally optional.

Bake + Serve:

• Bake for 15 - 20 minutes, until the cheese is melted and the pastry is golden.  Cool for about 5 minutes on a cooling rack, and then top with sea salt and basil.
  
• Serve while still warm.

  Best served immediately, but leftovers can be served cool (like cold pizza) or reheated in the oven for a 3-5 minutes.

  Store for up to 2 days.