Pre-heat the oven to 350 and line a sheet tray with a silicone mat. Lay out the puff pastry sheet on the mat and use a 3 1/2 inch round biscuit cutter to cut out 6 perfect rounds from the sheet. It should mostly be used up, but you can crisp up the scraps separately too if you want for later use. Use a fork to pierce all over the middle of each round, leaving a thin perimeter around the edge. Spread an ounce of the goat cheese in the middle of each round within the perimeter.

Place a slice of tomato on top of the goat cheese on each tartlet, then evenly distribute the chopped artichoke on top of the tomato. Sprinkle fresh basil on top of each tartlet, then bake them for 25 to 30 minutes. The goat cheese will get melty and slightly brown while the puff pastry crisps up. When they are done, serve them immediately as an amazing appetizer!