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1
Preheat the oven to 400F.
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2
Put the tomatoes on a baking sheet and drizzle them generously with olive oil.
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3
Toss to coat evenly, then place them cut-side up.
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4
Season the tomatoes with salt and pepper to taste and sprinkle the chopped garlic evenly over each tomato.
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5
Lay about 12 to 15 thyme sprigs over the tomatoes.
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6
Roast the tomatoes in the oven until soft but still holding their shape, about 25 minutes.
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7
Remove from the oven and allow to cool slightly.
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8
Then pinch off the skins, being careful not to damage the shape of the tomatoes.
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9
Unfold the puff pastry onto another baking sheet.
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10
Brush the surface of the pastry well with olive oil.
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11
Lay the tomatoes, cut-side up, evenly over the pastry, leaving a 1-inch border around the edge.
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12
Fold the pastry edges up, creating a 1/2-inch border.
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13
Press the edges to seal and brush with olive oil.
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14
Season the tomatoes with a little more salt and pepper and bake until the crust begins to puff and brown, about 20 minutes.
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15
Carefully remove the tart from the oven and crumble the goat cheese evenly over it.
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16
Return the tart to the oven and bake until the cheese begins to brown and the crust is golden, about 10 minutes longer.
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17
Allow the tart to cool slightly before cutting and serving.
