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1
Preheat the oven to 350u00b0F.
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2
Halve the tomatoes and put in a bowl. Add 1 tablespoon of the olive oil, the thyme, some salt and pepper. Stir to coat evenly and arrange in a single layer in a glass or ceramic baking dish just large enough to hold the tomatoes. Bake for 1 to 1 1/2 hours until all of the juices from the tomatoes have evaporated.
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3
Put the garlic in a baking dish just large enough to hold the cloves snugly a single layer. Pour the olive oil over the cloves and bake until the cloves turn a golden brown. Remove from the oven and let cool.
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4
Transfer the garlic to a small food processor or blender. Add the pine nuts and puree. With the machine running, add the remaining olive oil slowly until a smooth paste forms. Stop adding oil when it is the thickness of peanut butter. You may not need all the oil.
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5
Increase the oven to 425u00b0F.
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6
Take the puff pastry out of the fridge and place on a silicone baking mat or parchment paper. Roll out to 10x12-inch rectangle. Transfer to a baking sheet. Roll out the second sheet to the same size and set aside.
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7
Spread the garlic mixture over the top of the puff pastry sheet on the baking sheet, leaving a 1-inch border along the edges. Arrange the tomatoes over the garlic. Sprinkle the crushed red pepper around the tomatoes. Arrange the Provolone over the top.
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8
Brush the egg along the border of the puff pastry. Arrange the second puff pastry sheet over the top and crimp the edges together with a fork. Brush the entire top sheet with the egg wash and cut a few slits on the top to release the steam (at this point it can be refrigerated for 1 to 2 hours before baking).
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9
Bake until golden brown, about 20 minutes. Let cool slightly and then cut into 2-inch squares for appetizers or into quarters as a main course.
