Cut the tomatoes into 1/2-inch slices. Arrange in a single layer on a rack set over a baking sheet. Season lightly with 1/4 teaspoon salt and let drain for 30 to 45 minutes.
Preheat the oven to 400?F.
Place the pastry sheet on a lightly floured surface and roll it into a 10 1/2-inch square. Transfer to a baking sheet. Brush evenly with the oil, then the garlic purČe. Arrange the tomato slices over the pastry. Cover each with a basil leaf, then top with a slice of cheese. Sprinkle with 1/2 teaspoon salt and the pepper.
Bake until the crust is golden brown and the cheese is bubbly, about 20 to 25 minutes. Serve warm or at room temperature, cut into squares.
Yield: 4 to 6 servings