Slow-Roasted Tomatoes:
12 plum tomatoes, cut into quarters
12 plum tomatoes, cut into quarters
3 basil sprigs
3 thyme sprigs
3 small rosemary sprigs
2 garlic cloves, sliced
2 tablespoons olive oil
Salt and freshly ground black pepper
1 sheet frozen puff pastry, thawed
1/2 cup crème fraîche
1/2 cup ricotta cheese
2 ounces soft fresh goat cheese
1 teaspoon chopped fresh thyme
2 tablespoons chives, cut into 1/4-inch lengths
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons fresh chervil leaves
2 tablespoons fresh small basil leaves
Preheat the oven to 250°F.
In a medium bowl, toss the tomatoes with the basil, thyme, rosemary, garlic, and olive oil and season with salt and pepper.
Lay the tomatoes onto a baking sheet and bake for 2 to 2 1/2 hours, or until the tomatoes have shrunk and shed most of their moisture. Remove from the oven and let cool.
Increase the oven temperature to 350°F. Line a heavy large baking sheet with a silicone baking mat or parchment paper.
Using a 4-inch round pastry cutter, cut the puff pastry into four discs. Lay the discs on the prepared baking sheet. Lay another silicon mat or sheet of parchment paper on top of the discs and top with another baking sheet. Bake for about 20 minutes, or until the pastry is golden brown. Remove from the oven and let cool.
In a large bowl, mix the crème fraîche, ricotta, goat cheese, and thyme. Season to taste with salt and pepper.
Spread an even layer of the cheese mixture over each pastry disc, then arrange the tomatoes over the cheese. Bake the tarts for about 7 minutes, or until they are warmed through and the cheese begins to melt. Arrange the tarts on plates.
In a medium bowl, toss the chives, parsley, chervil, and basil with the olive oil and season to taste with salt and pepper. Mound the herb salad on each tart and serve immediately.