- 1 lb sheet frozen puff pastry, thawed
- 8 large plum tomatoes, halved lengthwise
- olive oil
- 3 1/2 tsp fresh minced thyme
- parmesan, shaved
- salt and pepper
- Heat oven to 400 F. Line a large shallow baking pan with aluminum foil.
- Roll out the pastry on a lightly floured surface. Cut to a 10" round.
- Chill.
- Ross the tomatoes with 2 tbsp of oil, 2 tsp of the thyme, 1/4 tsp salt, and 1/4 tsp pepper until well coated.
- Roast the tomatoes, cut side up on the aluminum lined baking pan for 1 hour.
- Brush the pastry round with 2 tsp of olive oil and then sprinkle with 1 tsp of thyme. Add the pastry to the oven and bake 15 minutes.
- Scatter 1/2 cup of the parmesan over the warm pastry and then spoon the tomatoes over the cheese. Sprinkle with 1/2 tsp thyme, 1/4 tsp salt, and cracked pepper to taste.
- Serve.