For the tart

Place the puff pastry sheet on a lightly buttered tart shell with low sides. Line the sheet with parchment paper and fill with dried beans. Bake in a preheated oven at 180⁰C until very light golden brown, about 15 minutes. Remove the beans and cook until the dough develops a nice golden brown colour all over and has turned crispy. Cool completely. Arrange the roasted tomato slices tomatoes on the tart shells, fanning them toward the center, and leaving 1cm around the edge of the tart shell. Scatter the basil over the tomatoes, drizzle with olive oil and sprinkle with salt and pepper. Top with the mozzarella and bake at 200⁰C until the mozzarella starts to melt 2 – 3 minutes. Let the tarts rest for 20 minutes before cutting in pieces. Serve hot, warm or at room temperature.