Preparation

1. Preheat oven to 200°C (gas mark 6/7).
   

2. Place the puff pastry discs on a damp baking sheet. Place in the oven for 15 min.
   

3. Make a cross-shaped incision in the 4 tomatoes. Dip them in boiling water for a few seconds. Drain, refresh and peel. Cut the tomatoes in 2, then in thin slices. Flatten each tomato and arrange in a rosette in 4 circles on the baking sheet.

4. Blend the basil (set aside 4 leaves) with the garlic and oil to obtain a purée. Turn on the oven grill. Place 1 tablespoon of tomato paste on each puff pastry.
   

5. Cut the mozzarella into 4 fairly thick slices, then place them on each tomato rosette, seasoned with Le Guérandais ground salt with herbs. Place in the oven for a few moments, just long enough to brown the mozzarella. Remove the circles from the oven, then place their contents on the puff pastries. Spread a spoonful of basil purée on each tartlet.

6. Garnish with a basil leaf and pepper.