French Tomato Tart - With Puff Pastry Crust

8 x 11½ Tart Pan I chose to make a more "rustic" tart and used a shallow baking sheet. I formed the edges of the tart by rolling them under, and then adding a "wavy" shape with my fingers.

Extra Virgin Olive Oil
1/2 tsp Sea Salt, fine
1/2 tsp Freshly Ground Pepper
1/2 tsp Herbs de Provence
8-10 Ripe Tomatoes Roma, San Marzano work well. Any firm, meaty tomato variety that you would typically make tomato sauce out of would work.
1 Large Head of Garlic, 12-14 cloves You may need 2 medium heads, depending on the number of cloves per head.
2 tsp Sour Cream
1 tsp Dijon Mustard

Preheat the oven to 300℉
Cut Tomatoes in half. Drizzle a baking sheet with olive oil, just enough to cover the bottom. Sprinkle the Salt, Pepper, and Herbs de Provence over the Olive Oil. Arrange the tomatoes, cut side down, over the oil and seasonings. Rub them around a bit so that they absorb the oil and seasonings.
Separate the head/s of Garlic into cloves. Leaving them unpeeled, put them on a piece of foil, drizzle with olive oil, and turn them to coat with oil. Seal the foil into a little packet and place it in a small dish (the oil will probably leak).
Place the tray of Tomatoes on the upper rack of the oven, and the Garlic on the lower rack. Roast the Tomatoes until their skins slip off easily, about 15-20 minutes.
Remove Tomatoes and set aside to cool. Raise the oven temperature to 350℉
Continue to roast the Garlic for another 30 minutes. Remove. Set aside to cool.
When Tomatoes are cool enough to handle, remove and discard the skins, leaving the tomatoes on the baking sheet.
Once Garlic Cloves are cool enough to handle, remove and discard the skins, leaving the whole, roasted cloves.

Turn oven up to 400℉
Roll out the sheet of puff pastry to about 10 x 13 inches, or just larger than the pan that you are using. Drape it over your pan and gently press it into the pan, letting the edges hang over the sides
Roll and tuck the excess pastry under, creating a rim that rises above the pan's edges. If using another type of pan instead of a tart pan, use your fingers to form a "wavy" edge out of the folded excess.
Line pastry with foil by pressing foil into the edges and corners of the pan, taking care to create a "rim" of foil. You are basically making a little foil pan that sits inside of the edges of your pastry crust.
Add pie weights, or dried rice or beans. Bake for about 10 minutes, until the edges are puffed and golden.
Take out of oven. Remove foil/weights. Prick the bottom of pastry with a fork, and continue to bake until the crust turns light golden brown, about 5 minutes more. If it puffs up, use the fork to puncture and press crust back down. Let the crust cool slightly.

Reduce oven to 375℉
In small bowl, combine the Sour Cream and Dijon Mustard. Using a spatula, spread the mixture evenly over the bottom of the tart shell.
Arrange the Tomatoes, cut side up, across the surface of the tart shell. Tuck the Roasted Garlic Cloves in amongst the tomatoes. With a pastry brush, brush the tops of the Tomatoes with juices from the baking sheet.
Arrange sprigs of thyme on top.
Bake until the edges of the crust are puffed and deep golden brown and the bottom is thoroughly cooked through, at least 20 minutes.
Remove from oven and let stand for 15 minutes.
If using a tart pan with removable bottom, slip a knife around the edges of the pan to loosen any clinging bits of pastry. Gently push on the bottom of the pan, nudging the sides loose. Slide tart onto a serving plate.
If using a simple baking sheet, simply cool and remove to serving dish by using a spatula to release the crust from the bottom. Slide onto serving dish.
Alternatively, you can use a nice stainless steel serving tray as your tray to bake your tart in. This is what I do, and it works wonderfully.
Cut. Serve warm.