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Place the tomatoes in a large bowl, and season them with sea salt and black pepper to taste. Add the balsamic glaze, thyme leaves and olive oil and stir all the ingredients together.
Cut the puff pastry sheet into 6 rectangles. Lightly score a ½ cm border around the edge of each puff pastry rectangle using a sharp knife. This will help the border to rise when baked and create a raised edge for the fillings in the middle.
Distribute the tomatoes between the puff pastry rectangles. If possible, place them in the fridge for at least 20 minutes before baking, this will help the pastry hold its shape better during baking time.
Preheat the oven to 180 C / 360 F, and arrange a baking tray onto the middle shelf.
Place the caprese puff pastry tarts in the oven, and bake for about 20 minutes, or until golden brown.
Remove the caprese tarts from the oven, and top with small chunks of creamy burrata cheese, drizzle a little extra-virgin olive oil over the top and serve.