Flaky puff pastry tomato tartlets with homemade rough puff pastry, herbed cream cheese, and juicy tomatoes. Sprinkled with parmesan cheese and fresh thyme.

In a small bowl, beat the cream cheese with a hand mixer until smooth.

Add in finely chopped garlic, fresh thyme, salt, and pepper, and mix together. Set this aside.

Roll puff pastry dough into a large 10x12 inch rectangle. Cut the dough vertically down the middle, then twice horizontally to make six rectangles.

Use a sharp knife to score a little ½ inch border around each rectangle, trying not to cut right through the pastry.

Spread the cream cheese in the middle of each rectangle. Preheat the oven to  400°F/205°C.

Arrange the sliced tomatoes on top of the cream cheese. Create an egg wash, then use a pastry brush to brush the egg mixture along the border of each pastry.

Bake the pastries for around 18 minutes until deep golden brown and puffed.

Serve the warm pastries topped with finely shaved parmesan cheese and a little extra fresh thyme.