Sunblush Tomato Napoleon With Basil Goat Cheese Mousse

On a floured surface, roll out puff pastry sheet to 1/8 inch thick. Using a knife, cut the pastry sheet into 3 equal sized rectangles. Place each pastry rectangle on a baking sheet lined with parchment paper. Bake according to package directions and let cool completely.
Cut tomatoes into bite sized pieces {if using cherry tomatoes, slice in half}. Place sliced tomatoes in mixing bowl, and add 1 teaspoon chopped basil, add minced garlic, olive oil and salt and pepper to taste. Mix thoroughly to combine. Set aside.
In mixing bowl, add goat cheese and whipping cream. Mix using handheld mixers for about 1 minute or until light and creamy and the consistency of whipped cream. Add 1 teaspoon basil and stir to combine. Set aside.
To compile the mielle fueille, cut each puff pastry rectangle in half and fold open like a book until each pastry sheet splits into two pieces. Repeat with each pastry sheet. You will need to use three pastry sheet halves total so save the remainder for other uses.
Place one half of a pastry sheet on a serving platter. Spread about 2 tablespoons tomato jam onto pastry sheet. Then spread with 2 tablespoons goat cheese mousse. Lightly sprinkle with sea salt. Spoon one third of the tomatoes on top of the goat cheese mousse. Place another pastry sheet on top and repeat process {tomato jam, goat cheese mousse, sea salt, tomatoes} two more times, finishing with the tomatoes. Serve immediately.