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Preheat your oven to 375.
Roll out the crescent dough onto a rimmed baking sheet. Sprinkle the grated gruyere over the dough. You might not use the entire block. Just use as much as you want. Layer with half the shallots. Now arrange the heirlooms any way you want. Overlap them and get creative with how it looks. This is your life. Lightly pat the tomatoes to soak up any excess juice. Scatter the remaining shallots over the tomatoes. Sprinkle with a little pinch of salt.
Bake for 13-17 minutes, until the dough is golden brown and crispy, the cheese is bubbling and starting to brown, and the tomatoes are perfectly wilted. SO GORGEOUS.
Let cool about five minutes, then garnish with fresh basil and parmesan. Slice and serve!
Makes about 8 servings.