1poundtomatoes(approximately 4-5 medium, similar sized)
1sheetpuff pastry,chilled (leave in the refrigerator until needed)
1teaspoonthyme leaves,chopped finely
kosher salt and ground black pepper to taste
Preheat the oven to 400 degrees F. Slice off just the top of the garlic head so that a small amount of each clove shows through. Place the garlic in a small ramekin and drizzle a bit of olive oil on top, just enough to cover the exposed cloves. Sprinkle with kosher salt and cover the ramekin with foil. Place the ramekin in the oven and roast the garlic for 40 minutes. Set aside to cool. Once the garlic is cool enough to handle, squeeze the cloves into a bowl and mash with the back of a spoon to make a paste.
Core the tomatoes and cut into 1/4 inch slices, reserving the ends for another use. Lay the slices out on a cutting board close together in 3 rows to stage how the tart will look (I had 3 rows of 8).
Line a sheet tray with parchment paper and set aside.
Remove the puff pastry from the refrigerator and place on a lightly floured surface. Roll the dough out to approximately 10x14 inches. Place the puff pastry on the prepared sheet tray.
Spread a thin layer of roasted garlic over the dough (there might not be enough to cover all of the dough, which is ok). Sprinkle the thyme evenly over the garlic (again, it will not cover the entire tart. The flavors will still infuse). Layer the tomato slices on top. If there is a lot of excess dough around the edges, use a pizza cutter, bench scraper or knife to cut it away, leaving only an inch of excess dough.
Bake the tart for approximately 25 minutes, or until the edges are flaky and golden brown.