Preheat the oven to 200°C. Roll out the puff pastry on a lightly floured surface to a thickness of 5mm or 1/4in. Cut one round circle about 15cm or 6in, using a small bowl or saucer as a guide prick all over with a fork.
Place on a lightly floured baking sheet and bake for 5 mins. Take the baking tray out of the oven. Spread a smooth layer of cream cheese over the pastry round and lay the cherry tomatoes, flat side down, over the cream cheese.
Season with salt and pepper and drizzle over a little olive oil and return the baking tray to the oven. Bake for a further 10 mins, until the pastry is golden. serve the tart garnished with the basil sprig.