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Preheat the oven to 425 degrees F (220 degrees C).
Place the puff pastry sheet on a baking sheet lined with parchment paper. Use a fork to poke holes all over the puff pastry to prevent large bubbles during baking.
Slice the tomatoes, and place them on a paper towel. Sprinkle salt over the tomato slices, and let them sit for 5 minutes to release some of the juices. After 5 minutes, pat them dry with a paper towel.
Spread the pesto evenly over the puff pastry, leaving a 1-inch border around the edges. Arrange the sliced tomatoes on top of the pesto. Scatter the fresh Mozzarella pearls over the tomatoes, and sprinkle the shredded Mozzarella over the entire tart.
Optional: Brush the edges of the puff pastry with an egg wash to give it a shiny, golden crust.
Bake the tart in the preheated oven for 20 to 25 minutes, or until the puff pastry turns golden and crispy, and the cheese is melted and bubbly.
Remove the tart from the oven, and drizzle additional pesto over the top. Garnish with fresh basil leaves and sprinkle some grated Parmesan cheese. Season with salt and black pepper to taste.
Slice the tart and serve it warm as a delicious appetizer or a light meal.
Store in an airtight container in the fridge for 1-2 days.