Preheat the oven to 375°F (convection). Place the puff pastry on a baking sheet – with parchment paper underneath. Fold a small edge on the puff pastry all the way around to create a slightly raised edge.

Grate half a havarti cheese on a grater and put it in a small bowl. Add fresh rosemary and oregano, and a bit of salt and pepper. Gently mix. Distribute the cheese with herbs on the puff pastry – right out to the edges.

Slice the tomatoes and place the slices on top of the cheese. Sprinkle a bit of salt and pepper on the tomatoes once they're placed.

Bake in the oven for about 20 minutes. Keep an eye on it and take it out when the puff pastry is puffed up and golden brown at the edges.

Serve the tomato tart immediately. 

Bon appetit