Mini Sliced Tomato Tatin
Preheat the oven to 200°C | 400F | gas 6.
Roll out the puff pastry on a lightly floured surface to a thickness of 5mm or 1/4in. Cut one round about 15cm or 6in, using a small bowl or saucer as a guide prick all over with a fork.
Place on a lightly floured baking sheet and bake for 5 mins. Take the baking tray out of the oven.
Spread a smooth layer of cream cheese over the pastry round and lay the sliced tomatoes, flat side down, over the cream cheese.
Season with salt and pepper and drizzle over a little olive oil and return the baking tray to the oven.
Bake for a further 10 mins, until the pastry is golden. Serve the tart garnished with the basil sprig