On a parchment lined baking sheet, spread tomatoes and garlic, drizzle with olive oil, and season with salt. Bake for 30 minutes, toss, and roast another 25-30 minutes more, or until jammy and caramelized. Stir the tomatoes at least 2-3 times as the tomatoes finish roasting to prevent the outer edges from burning. After roasting, allow tomatoes to cool before spreading onto the tart.
As the tomatoes roast, combine the goat cheese, pepper, parmesan, and honey. Cover and set aside.
When tomatoes are done roasting, allow to cool and increase temperature to 450 degrees F.
Make the tart:
Roll out the puff pastry out on a lightly floured surface into a 10’’x14’’ rectangle and use a fork to score the pastry every few inches, leaving a 1’’ (un-scored) boarder around the edges. Transfer to a parchment lined backing sheet and spread on the softened gait cheese (leaving a 1’’ boarder). Top with the roasted tomatoes and a sprinkle f basil (reserving some to garnish). Brush the 1 inch boarder with the egg wash.
If you’re waiting on the tomatoes to finish roasting or cooling, cover the pastry with plastic and transfer to the refrigerator to prevent the butter in the pastry from melting. You want the dough to be chilled well before baking.
Bake for 15-20 minutes on the bottom third of the oven until puffed, deep brown, and fragrant.
Cut into 6 pieces and serve warm (or room temperature) garnished with fresh basil ribbons.