Tomato-Basil Tart

Preheat the oven to 425 ° F; line a large baking sheet with parchment. On a lightly floured countertop, roll out 1 sheet of thawed store-bought puff pastry into a 14-by-12-inch rectangle. Transfer the dough to a baking sheet. Lightly brush the edges with water; fold them together to form a 1/2-inch thick rim, then press down with a fork to seal on all sides. Prick the dough on all sides with a fork.Combine 3 tablespoons chopped fresh basil with 3/4 cup grated fresh mozzarella and 1/4 cup grated parmesan cheese. Spread 2 tablespoons of blackcurrant tapenade on the inside of the dough. Sprinkle with the cheese and basil mixture, then top with 3 thinly sliced tomatoes. Sprinkle with salt and pepper. Bake until the crust is dark golden and the cheese is melted, 20 to 25 minutes. Sprinkle with 1 tbsp fresh basil and serve.