Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

Cut the tomatoes in half and cut the basil into thin strips or ribbons (also known as a chiffonade if you’re feeling fancy).

Roll out the puff pastry sheets and cut each one into 9 even squares.

Gently score a smaller square inside each piece using a butter knife (leave about a ¼-inch border). Then, poke the center a few times with a fork to keep it from puffing too much. Arrange the squares on your prepared baking sheet.

In a small bowl, beat the egg with a splash of water to make an egg wash. Brush it over the tops and edges of each pastry square for that golden finish.

In a separate bowl, toss the tomato halves with olive oil, a pinch of salt, and black pepper.

Sprinkle the shredded mozzarella to the center of each pastry square, followed by a dash of Italian seasoning. Then place 3-4 tomato halves on top of the cheese, cut side facing up.

Bake in the oven for 13-15 minutes or until the pastry is puffed and golden and the cheese is melty.

Once out of the oven, top each tart with a few fresh basil strips for a pop of color and flavor.

Serve warm or at room temp.