Preheat your oven to 400°F (200°C). Roll out the puff pastry into a 12-inch rectangle. Transfer to a parchment-lined baking sheet and trim the edges.

In a bowl, combine the heirloom tomatoes, olive oil, minced garlic, sea salt, and black pepper. Allow to sit for about 5 minutes.

Spread the tomato mixture evenly over the pastry, leaving a ½-inch border. Sprinkle with mozzarella and Parmesan cheese.

Bake in the preheated oven for approximately 35 minutes until golden brown and bubbling.

Remove from the oven and let cool for about 5-7 minutes. Sprinkle torn basil leaves on top and slice into wedges.