1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2. Roll each of the 2 sheets of puff pastry to a rectangle measuring about 14 inches by 10 inches and place 1 sheet on each baking pan. Prick pastry all over with the tines of a fork, which will keep it from puffing up too much. Bake until edges of pastry are pale gold, about 25 minutes. Remove from oven and sprinkle with cheese. Let cool. Leave oven on.
3. Heat oil in a large skillet over medium-high heat. Add anchovies if using, tomatoes, salt, and pepper. Sautee briefly until tomatoes begin to release juices, 6 to 8 minutes; tomatoes should still hold their shape well. Let cool for a few minutes. Use a slotted spoon to transfer tomatoes to the pastry sheets, dividing equally, spreading to about 1/2 inch from the edge. Sprinkle with parsley and basil.
4. Return to oven and bake until pastry is hot and slightly puffed, about 15 minutes. Cut into rectangles and serve the tart warm.
Source: Hannaford fresh Magazine, May - June 2014