1. Preheat the oven to 430°F (220°C). Line two baking sheets with baking parchment and set aside. Remove the puff pastry from the fridge and let it warm up for a few minutes.

2. Unroll the puff pastry and cut it into 10 rectangles. Some ready-made puff pastry rolls might be smaller but thicker – in this case, you might only get 8 rectangles. If you prefer the tartlets larger you can make them in a different size anyway. Place the puff pastry rectangles on the two baking sheets with some space in between them. Cut a border into each rectangle that is about 0.4 inches (1cm) wide.

3. Mix the cream cheese with grated Parmesan, garlic powder, dried oregano, and basil. Season with salt and pepper to taste and then spread this cream on the puff pastry rectangles. Stay away from the orders – they should be free from cream cheese or any topping. Brush the edges of the tartlets with egg wash and then place the halved tomatoes on top of the cream cheese. Don’t be shy here and add a good amount of tomatoes on each piece of pastry ;) Drizzle the tomatoes with some olive oil, season once more with salt and pepper to your liking, and bake in the preheated oven for about 20 minutes. Halfway through the baking time, switch the trays so both batches bake and brown evenly. Remove the small tarts from the oven and let them cool on a wire rack for a moment. Serve while still warm or cooled – both are fine.