Preheat the oven to 425 degrees F (220 degrees C).

Place the puff pastry sheet on a baking sheet lined with parchment paper. Poke holes with a fork to prevent large bubbles.

Slice the tomatoes and place them on a paper towel. Sprinkle salt on the slices and let them sit for 5 minutes to release juices. Pat them dry with a paper towel.

Evenly spread the pesto over the puff pastry, leaving a 1-inch border. Arrange the tomato slices on top and scatter fresh Mozzarella pearls. Sprinkle shredded Mozzarella over the entire tart.

Optional: Brush the edges with whisked eggs for a shiny, golden crust.

Bake for 20 to 25 minutes until the pastry is golden and crispy, and the cheese is melted and bubbly.

Remove from the oven, drizzle extra pesto, and garnish with fresh basil leaves and grated Parmesan. Season with salt and pepper to taste.

Slice and serve warm as a delicious appetizer or light meal.

Store leftovers in an airtight container in the fridge for 1-2 days.