This puff pastry tart, studded with black olives and fresh tomatoes, is an easy and impressive last minute appetizer.
Preheat oven to 400ºF and line a baking sheet with parchment paper.
Brush pastry rectangle with olive oil. sprinkle with garlic, salt and pepper.
Arrange large tomato slices on top of the pastry in a single layer, leaving a 1 inch border on all sides.
Scatter over olives and cherry tomato slices and add bits of goat cheese evenly over the tart.
Fold or crimp outside pastry edges until tomato filling is tightly surrounded. brush edges with beaten egg.
Bake 30 minutes or until pastry is golden brown.
Season with salt and pepper and scatter over fresh basil.
Cut into squares and serve hot or at room temperature.