1. Drain the tomatoes.

2. Slice the tomatoes into 1/8 inch slices. Lay out the tomato slices on a double of paper towels. Cover with more paper towels and “drain” for approximately 30 minutes — this helps keep the puff pastry crust crisp in baking. Remove the sheet of puff pastry from the freezer and thaw at room temperature for 30 minutes.

Make the tart: 

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment paper lined baking sheet. Use a sharp knife to score a 1-inch thick border on the edge of the puff pastry. Prick the dough all over with a fork inside the border (this prevents the center from puffing up too much during baking).

2. Spread a thin layer of mayonnaise over the entire puff pastry. Arrange the tomato slices over the mayo. Season generously with kosher salt and pepper. Sprinkle evenly with shredded cheddar and mozzarella cheeses.

3. Bake for 30 minutes, until the pastry is golden-brown and the cheese is melted. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes. Grate a sprinkling amount of Parmesan cheese on top and garnish with freshly chopped basil. Cut into 9 squares and serve immediately.