1 sheet frozen puff pastry
1/2 cup cheddar cheese , finely grated
2 tablespoons Parmesan cheese, grated
1 pound ripe tomatoes, peeled and sliced
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons chopped thyme
1 tablespoon virgin olive oil
freshly ground black pepper

1 sheet frozen puff pastry 1/2 cup cheddar cheese , finely grated 2 tablespoons Parmesan cheese, grated 1 pound ripe tomatoes, peeled and sliced 2 tablespoons chopped parsley 2 tablespoons chopped basil 2 tablespoons chopped thyme 1 tablespoon virgin olive oil

1. Preheat oven to 400 degrees Fahrenheit.

2. Cut four or more circles from the sheet of puff pastry with a large round cutter or use a sharp knife to cut around an overturned bowl. Place circles on a baking sheet and bake until puffed and golden, about 10 to 12 minutes.

3. Sprinkle pastry with cheese, leaving a small boarder around the edge.

4. Layer tomato slices on cheese, sprinkling each layer with herbs and pepper. Drizzle with olive oil and return to the oven for 5 minutes, or until cheese has melted completely. Turn off oven and let tarts sit a few minutes before removing them. Serve just warm or at room temperature.