Preheat the oven to 425F and line two baking sheets with parchment paper. 

Unfold the puff pastry sheet onto a lightly floured surface and cut it along the folds to form 3 long rectangles. Cut each rectangle in half to form six (approximately 3”x4”) rectangles. Place the rectangles on the parchment paper.

Sprinkle the goat cheese over each rectangle of puff pastry.

Layer a few slices of tomato on each piece of puff pastry. You’ll want to use 3-4 slices; enough to cover the center of the tart and leave a ¼” border. 

Next sprinkle fresh thyme evenly over each tart. Drizzle the tomatoes with olive oil. 

Brush the edges of the tarts with beaten egg and then fold the edges up a bit to form a boat around the tomatoes– this will help prevent the tomatoes from moving. The pastry will not fully cover the tomatoes. 

Brush the edges of the tart again with egg wash and sprinkle flakey sea salt over the tarts (about ¼ teaspoon per tart but feel free to do it to taste). 

Bake for 12-15 minutes, or until the tarts are crisp and golden brown. 

Enjoy these tarts warm or at room temperature. They are delicious as-is but would also be great topped with fresh basil, additional fresh thyme, and/or a drizzle of thick balsamic glaze