Preheat oven to 400 degrees

Carefully unfold the puff pastry sheet and gently roll it out on a lightly floured surface to the size of your tart pan {I used a 14.5″ x 4.5″ fluted pan}.

Press the puff pastry into your tart pan and score the pastry about ¼ inch from the edges to create a border.

Poke the bottom of the pastry a few times with the tines of a fork to prevent the bottom from bubbling up.

Place a piece of parchment paper so that it extends over the edges of the puff pastry and fill the tart two-thirds of the way with pie weights or dry beans.

Blind bake for 12 minutes. Remove the parchment paper and pie weights and bake for an additional 5 minutes. {This will prevent a soggy bottom.}

Remove puff pastry from the oven.

Spread pesto on the bottom of the puff pastry.

Arrange zucchini slices evenly on top of the pesto.

In a small mixing bowl, whisk the eggs, milk, salt, and pepper together. Slowly pour over the sliced zucchini.

Using a pastry brush, gently brush the sides and the top of the puff pastry with the egg mixture.

Sprinkle tomato halves and cheese over the egg mixture. 

Place the tart pan on a lined baking sheet and bake for 28- 30 minutes or until the crust is puffed up and golden brown.

Cool slightly. Garnish with basil.

Remove from the pan.

Cool for 5 minutes before slicing.