RECIPE PREP: Adjust oven rack to center position. Preheat oven to 425ºF. Line 2 baking trays with parchment paper or reusable silicone baking mats.

1. Unfold the puff pastry sheet on a lightly-floured surface. If assembling one single tomato tart (to be cut into pieces later), place the sheet on a lined baking tray. For individual tomato tartlets, cut the sheet along the folds to form 3 long rectangles. Cut each rectangle in half to form 6 (approximately 3″x4″) rectangles. Arrange the pieces on the prepared baking sheets.
2. Sprinkle crumbled goat cheese in the middle of each puff pastry, leaving a plain border around the edges. Layer slices of tomato directly over the cheese. For individual tomato tartlets use 3 to 4 slices (large and small pieces), enough to cover the center of the tart while leaving a 1/4″ border. Sprinkle fresh thyme over the tomatoes. Drizzle center of the tart(s) with olive oil.
3. Brush the edges of the tart(s) with egg wash. Fold the edges inward toward the tomatoes. This will help prevent the tomatoes from sliding around during baking.
4. Bake 12 to 15 minutes, or until tarts are crisp and golden blonde. If desired, drizzle balsamic glaze over the top. Garnish with more fresh thyme, fresh basil, and flaky salt. For best results, serve the tomato tart(s) warm or at room temperature shortly after baking.