Remove the puff pastry from its packaging and let it thaw at room temperature.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Thinly slice the tomatoes and brie cheese.
Place the puff pastry onto the parchment-lines baking sheet. Use a knife to gently score a ½ border around the puff pastry (not cutting the whole way through). Using a fork, poke holes prick the dough over the entire sheet except the borders.
Arrange sliced brie over the pastry, followed by the sliced tomatoes.
Brush the border lightly with water (or egg wash).
Bake for 35 minutes.
While the tart is baking, combine chopped basil, minced garlic and olive oil in a small bowl.
Remove the tart from the oven and drizzle with the basil garlic mixture.
Transfer to a cutting board, cut into squares and serve straight from the board!
*If the puff pastry doesn't not fit on your baking sheet, feel free to cut the thawed puff pastry in half and make two smaller tarts rather than one big one!