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1 sheet frozen puff pastry, thawed
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded provolone cheese
1/4 cup minced fresh basil
4 plum tomatoes, thinly sliced
Salt and pepper to taste
1/4 cup shredded Parmesan cheese
Additional minced fresh basil
Unfold pastry sheet on a lightly floured surface. Roll into a 12-in. square; transfer to a parchment-lined baking sheet. Prick with a fork.
Combine the mozzarella cheese, provolone cheese and basil; sprinkle over the pastry to within 1 in. of edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with Parmesan cheese.
Bake at 400° for 15-20 minutes or until pastry is golden brown. Remove tart from baking sheet to a wire rack to cool for 5 minutes. Sprinkle with additional basil. Cut into slices. Serve hot or at room temperature.