Tomato basil tart

• 7 ounces puff pastry
• 6 ounces mozzarella cheese, shredded
• 5 ounces cherry tomatoes, halved
• 1/4 cup chopped bell pepper
• 1 tablespoon olive oil
• 1 tablespoon chopped basil

Preheat the oven to 400 degrees.

Thaw the puff pastry per the package's instructions. Roll out the pastry on a floured surface.

Score the puff pastry with a 1-inch border.

Brush the inside of the puff pastry with the olive oil. Then add the cheese, peppers and tomatoes.

Roll up the 1-inch border to create a ledge around the filling. Score the ledge with a knife. By doing so, this area will puff up above the filling.

Transfer to a baking sheet lined with parchment paper. Bake for 20 minutes or until the crust is golden and the cheese too.

Remove from oven and top with chopped basil.