Puff pastry tomato tart.

Ingredients

• 1 sheet of 17.3-ounce package Puff Pastry, thawed
• 1 pint cherry or grape tomatoes
• 1 cup shreded mozzarella cheese
• 2 tablespoons chopped basil or parsley
• 1 tablespoon olive oil
• salt, pepper

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Preparation

• 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.