Remove the sheet of puff pastry, still in the wrapper, from the freezer and place in the refrigerator to defrost the night before you plan on serving this recipe.
On a lightly floured surface or piece of parchment paper, unfold the sheet of puff pastry. Using a rolling pin, gently press out the creases in the puff pastry.
Using a round biscuit cutter, cut out 12 to 15 circles.
Place the circles on a parchment-lined baking sheet.
Prick each circle with a fork. This will help let steam escape while they're baking and not puff up too much.
Place about a teaspoon of mozzarella cheese in the center of each pastry circle.
Add a thinly sliced tomato on top of the cheese.
Sprinkle each round with ground pepper and the freshly chopped herbs.
Bake in a preheated 400 degree oven until golden, about 20 to 25 minutes.
Serve immediately or at room temperature.
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Notes
I used three different sized round biscuit cutters for this recipe.
Depending on the sizes you use, this recipe should yield between 12 to 15 tomato tarts.
Feel free to drizzle balsamic glaze on top of the tarts before serving.