Preheat your oven to 400°F (200°C). Gather ingredients and equipment, such as a baking sheet lined with parchment paper.

If making homemade basil pesto, blend fresh basil, garlic, nuts, and olive oil in a food processor until smooth.

Thaw and roll out the puff pastry on a lightly floured surface until about ¼ inch thick. Transfer to the baking sheet and fold edges to create a border. Pierce the base with a fork.

Spread the prepared basil pesto evenly over the rolled-out puff pastry.

Rinse and pat dry the cherry tomatoes, slice them in half for even cooking.

Arrange the halved cherry tomatoes cut side up over the pesto layer.

Bake in the preheated oven for about 20 minutes until the pastry is golden brown and crispy.

Allow cooling slightly on a wire rack, then slice into squares or wedges.