Puff Pastry Tomato-Parmesan Hearts

3/4 cup finely diced seeded plum tomatoes (about 2)

1 small shallot, minced

1/2 tablespoon olive oil

1 teaspoon champagne or white wine vinegar

1/2 teaspoon chopped fresh thyme

2 to 3 grinds of black peppercorns

1 sheet frozen puff pastry dough, thawed

Cooking spray or parchment paper

1/3 cup finely grated Parmesan cheese

Kosher salt to taste

Fresh small basil leaves for garnish (optional)

Preheat oven to 400 degrees F.

Combine the first 6 ingredients in a medium bowl. Place the sheet of pastry dough on a work surface lightly dusted with flour. Cut the dough with the 1 1/2-inch heart cutter into about 20 pieces. Place on a baking sheet coated with cooking spray or a piece of parchment paper. Top each heart with a small amount of cheese and a small amount of the tomato mixture.

Bake at 400 degrees F. for about 15 minutes or until golden. Sprinkle tarts evenly with salt. Sprinkle with basil leaves, if desired