The night before, brush the sheet of pastry with melted butter.
Roll up the pastry sheet along its long edge until you have a tight roll that is an inch in diameter.
Wrap the pastry roll tightly in plastic wrap.
Allow this to rest in the fridge overnight so that everything sticks together properly.
Remove from the fridge and place it on a floured work surface.
Preheat the oven to 350°F/180°C.
Cut off the edges of the roll and slice 1 cm or 3/8 inch discs (from 10 inches you should get 20-22 discs)
With a small roller, roll out the discs till they are about 2 inches in diameter.
OR use your fingers and flatten the disc, starting from the middle and going out, until you have a concave disc that is thinner in the middle and thicker at the edges and is about 2 inches in diameter.
Place these discs on a parchment paper.
Wash and dry the tomatoes and halve them.
Place each half on the pastry discs and sprinkle a pinch of sugar on the tomatoes. If you are using smaller grape tomatoes, you may have to place 2 -3 halves of tomatoes in the middle.
Bake the pastry and tomatoes in the preheated oven for about 30-40 minutes until the pastry is golden brown.
In the last 5 minutes, you can sprinkle some goat cheese on top (this is optional, you can add the goat cheese as soon as they come out of the oven as well)
Just before serving, drizzle a little bit of the Balsamic glaze on each tart and top it with the basil.