One dozen plum tomatoes, cut in half
1 head of garlic, all cloves peeled
salt & pepper
2 packages puff pastry, thawed
6 oz grated gruyere cheese
handful of chopped fresh herbs – i used basil, rosemary, oregano, and thyme
Preheat oven to 350. Toss tomato halves with a little evoo, salt and pepper, and arrange cut side up on a foil-lined baking sheet. Cut another small piece of foil and place the garlic cloves on it. Toss with a little more evoo and wrap it up and place on baking sheet with tomatoes. Roast for 50 minutes, until garlic is soft.
Roll out puff pastry (make it a little thinner than how it comes) on a floured surface, and cut each sheet into into 12 squares. Transfer to baking sheets lined with parchment. Top each square with a pinch of cheese, a tomato, some smushed garlic, and sprinkle with herbs and remaining cheese. Bake for 20-25 minutes or until pastry puffs up and turnes golden brown.