3 tablespoons + 1/3 cup olive oil
1/2 cup chopped onion
4 garlic cloves, minced
3 1/2 cups chopped seeded peeled plum tomatoes (about 2 1/4 pounds)
3 fresh sage leaves
1 fresh rosemary sprig
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
6 plum tomatoes, sliced into 1/8-inch-thick rounds
2 tablespoons minced fresh basil

1. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add chopped onion and 2 minced garlic cloves and saut� until translucent, about 5 minutes. Add chopped tomatoes, sage leaves and rosemary sprig to skillet. Simmer tomato mixture until reduced to 1 1/2 cups thick pur�e, about 30 minutes. Set aside.

2. Preheat oven to 425�F. Roll out 1 puff pastry sheet to thickness of 1/8 inch. Using 7-inch-diameter plate as guide, cut out 3 pastry dough rounds. Repeat with remaining puff pastry sheet, forming a total of 6 rounds. Place 3 rounds on each of 2 large baking sheets.

3. Spread generous 2 tablespoons tomato pur�e over each puff pastry round, leaving 1/2-inch border around edge. Arrange tomato rounds over pur�e on pastry. Sprinkle tomatoes with salt and pepper. Bake until tart crusts are golden, about 15 minutes.

4. Meanwhile, mix fresh basil and remaining 2 minced garlic cloves in bowl. Gradually whisk in remaining 1/3 cup oil.

5. Drizzle 1 tablespoon basil-oil mixture over each tartlet and serve.

Serves 6.