Puff pastry tomato tart.

Preheat the oven to 400 degrees F.
Cut tomatoes in half and toss with oil, basil or parsley, salt and pepper.

Unfold pastry sheet on a lightly floured parchment paper. Lay a sheet of plastic wrap on top of the pastry and with a rolling pin, gently roll the pastry sheet into 14 by 12 - inch rectangle.

With a knife, score the puff pastry all along the sides, about 1/2 inch, brush with water (just sides) and fold, to make a border. Transfer the pastry with parchment papper to the baking sheet and dock with a fork.

Sprinkle cheese on the pastry and top with tomatoes. (Make sure the cut side of the tomatoes facing up).

Bake for 20 - 25 minutes.