1: Preheat oven or air fryer to 400°F.
2: Slice tomatoes into even size pieces, about 1/4 inch thick. Place on a paper towel, season with salt and pepper, and set aside for at least 10 minutes, up to an hour.
3: On a floured surface, roll out pastry dough. If using a sheet, leave it in the thickness it’s at. If using a block, roll about slightly thicker than your tomatoes (1/4-1/2 inch). Cut into squares slightly larger than your largest tomatoes. Poke holes in the center of each square.
4: Place about 1 tbsp Boursin cheese in the center of each piece of pastry. Top with a large slice of tomato and a few colorful cherry tomatoes.
5: Keep pastry cold, refrigerate the tarts for 10-15 minutes before baking.
6: Brush tomatoes and the edge of the pastry with melted butter.
7: Bake until golden brown: 6-8 minutes in the air fryer, or 20-25 minutes in the oven.
8: Let cool and top with balsamic glaze and fresh basil.
