Preheat your oven to 360°F (180°C). Roll out the puff pastry until it's about 1/8 inch thick and cut into nine 3-inch squares.

On each square, add a slice of tomato, two slices of pepperoni, a generous sprinkle of parmesan, and a handful of fresh basil.

Fold each pastry square's corners towards the center and pinch to seal the edges, ensuring toppings are contained.

Brush the tops with egg yolk for a golden finish. Chill in the refrigerator for 10-15 minutes.

Bake for 15-20 minutes until the cheese is melted and pastries are golden brown.

Allow to cool slightly before serving. Pair with a mixed green salad.