Roasted Tomato Tart

This is super easy and VERY delicious. Store bought frozen puff pastry is so versatile. It can be sweet or savory. Hot or cold. It's definitely a staple at my house. The flavour of roasted tomatoes is like none other. Amazing!

What you need
One sheet of frozen puff pastry(from a 171/4 oz. package), thawed for 2 hours at room temp or in the fridge overnight
About 2 lbs of plum tomatoes, cut in half lengthwise
Olive oil
thyme
Salt and pepper
Parmesan cheese(preferably shaved)

PLACE your oven racks in the middle and lower 3d of your oven and preheat it to 425 degrees F.
Roll out pastry on a lightly floured surface into whatever shape you want. Round, square, oblong. Doesn't matter! I do this part directly on my silicone baking mat and transfer it to a baking sheet easily. If you don't have one you will have to carefully wrap your pastry around your floured rolling pin and unroll it onto the baking sheet. Chill pastry until ready to use.
Toss tomatoes with about 2 tbsp of oil, 2 tsp of thyme and 1/4 tsp salt and a few grinds of pepper until well coated.
ROAST tomatoes, cut side up in one layer on a parchment or foil lined baking sheet in the middle of oven for 1 hour.
BRUSH pastry with olive oil then sprinkle with more thyme(about a tsp).When tomatoes have been roasting for 45 minutes move them to the lower 3d of oven and put the pastry onto to the middle rack and bake about 15 minutes. The pastry should look slightly browned and puffed and the tomatoes browned and juicy.
WHILE pastry is still warm sprinkle it with about a 1/2 cup of Parmesan cheese shavings. Top that with the roasted tomatoes, cut side down in an even layer and another sprinkle of thyme, salt and pepper to taste and additional cheese shavings. Mmmmmmmmmmmmmmmmmmmmmmmm!