Tomato Lemon Tart

Ingredients

• 1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
• 1 garlic clove, finely grated
• 2 tablespoons olive oil, divided, plus more for serving
• 1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed
• 1 cup torn basil leaves
• 1 pound ripe tomatoes (about 3 medium), sliced 1/4-inch thick, patted dry with paper towels

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