Upside Down Pastry with Tomato and Mozzarella

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Onto the parchment, drizzle 4 small circles of olive oil at least 3 inches apart. Sprinkle pinches of salt, pepper, and crushed red pepper flakes onto each olive oil circle. Next, lay down about 6 cherry tomato halves (seed side down) on top of the olive oil circles. There should still be about an inch or two in between each one. Grate a small pile of parmesan cheese on top of the tomatoes, and then top that with 6-8 mozzarella pearls. Spoon about 1.5 tbsps worth of red sauce onto of the cheese. Cut the raw puff pastry into 4 even square/rectangles. Lay the squares on top of the piles of ingredients, gently pressing down on the edges to seal the ingredients in. Using a pastry brush, brush the tops of the puff pastry with the beaten egg wash. Bake for 20-25 minutes, or until the puff pastry is deep golden brown. Remove from oven and carefully flip the pastries over to reveal! Garnish with balsamic glaze and fresh basil. Enjoy!