Cherry Tomato Tarts

Preheat oven to 400°.

Unfold the pastry on a lightly floured counter. Use a 2 1/2 to 3-inch biscuit cutter to cut rounds from the pastry.

Gently press each round into a 2-inch tart mold. A mini-muffin tin could also be used, which is what I did. Use your fingers to press the dough against the top edge of the mold, pinching away and discarding any excess dough.

Place 4 tomato quarters in each mold, then wedge a piece of cheese between them.

Arrange the tarts (or muffin tins) on a rimmed baking sheet, then season them with salt, pepper and thyme leaves.

Bake for about 20 minutes, or until the pastry is puffed and brown at the edges. Let the tarts cool a bit before removing them from the molds.

The tarts can be served warm or at room temperature. You can also cool them, then refrigerate and re-heat briefly just before serving. ?