Preheat your oven to 180°C/350°F (fan-forced).
Defrost and cut the pastry to your desired size (I usually cut in half or quarters).
Place on a baking tray lined with baking paper. Using a fork, prick the pastry all over.
Top the pastry with another piece of baking paper and weigh it down with another tray placed on top.
Bake for approximately 15 minutes or until crisp and golden.
Meanwhile, halve small tomatoes and slice any large ones. Slice your plums into thin wedges.
Make your dressing by mixing altogether (or shake in a small jar).
Gently toss the tomatoes and plums in the dressing.
Arrange over the pastry with the cheese (crumbled or torn) and garnish with fresh basil leaves.