First, take the puff pastry out of the fridge at least 10 minutes beforehand.

Preheat the oven to 200 degrees.

Line the baking sheet with parchment paper, arrange the cherry tomatoes, season with oil, crushed garlic, oregano and fresh rosemary.

Add salt, mix everything well so that the tomatoes are well seasoned. Distribute the cherry tomatoes in a single layer.

Cook for about 25-30 minutes.

Unroll the puff pastry and place it on a sufficiently large baking sheet with its parchment paper.

Cut the dough about 2 cm from the edge, being careful not to cut it completely and prick the central part with a fork.

With a pastry brush, brush the beaten egg over the entire surface of the pasta.

Spread the cheese inside the edge, arrange the cherry tomatoes with all the dressing and transfer the pan to the oven.

Bake cheese tart for 30 minutes or until the pastry is golden and cooked. Remove from the oven and serve!