Line a baking sheet with paper towels. Slice tomatoes ¼ inch thick, and place slices on prepared pan. Sprinkle with kosher salt. Let stand for at least 45 minutes. Pat dry with additional paper towels.
Line 2 baking sheets with parchment paper.
Divide Do-It-All Dough into 12 portions (about 76 grams each). Gently shape each portion into a smooth ball, pinching any seams to seal. (Keep remaining dough covered with plastic wrap to prevent it from drying out.) Roll each dough ball into a 4-inch round; place 1½ to 2 inches apart on prepared pans. (Dough rounds may shrink slightly.) Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when poked, 20 to 30 minutes.
Preheat oven to 375°F (190°C).
Meanwhile, in a small bowl, stir together garlic and 4 teaspoons (20 grams) olive oil. Divide each burrata ball into 6 portions.
Using a ¼-cup glass jar or dry-measuring cup dipped in flour, make a 2¼-inch-wide, ½-inch-deep well in center of each dough round. Brush dough with remaining 2 teaspoons (10 grams) olive oil. Place 1 portion of cheese in center of each round.
Brush tomatoes with garlic oil; arrange tomatoes on top of cheese (3 to 4 slices each). Place 1 portion of cheese on top of tomatoes. Sprinkle with flaked salt.
Bake until light golden brown, 14 to 18 minutes, rotating pan halfway through baking. (Some liquid might run of from cheese, but it will evaporate and does not a ect the final baked good.) Sprinkle with basil. Garnish with chili oil or pepper, if desired. Best served hot.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/tomato-burrata-tarts/