Roasted Tomato and Garlic Tart

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Roasted Tomato and Garlic Tart

1 pint(s) grape tomatoes, halved
1/2 jar(s) (12-oz) roasted red peppers, cut into ½-in. pieces
3 scallions, finely chopped
2 clove(s) garlic, finely chopped
1 tablespoon(s) olive oil
Kosher salt and pepper
1 (sheet) frozen puff pastry, thawed
3 ounce(s) Asiago or provolone cheese, finely shredded
Green salad, for serving

Heat oven to 400°F. In a large bowl, combine the tomatoes, roasted peppers, scallions, garlic, oil, ½ tsp salt and ¼ tsp pepper. Unfold the pastry onto a piece of parchment paper. Using a rolling pin, roll pastry ½ in. bigger on all sides. Slide the parchment (and pastry) onto a baking sheet. Sprinkle the entire pastry with ⅓ of the cheese. Top with the tomato mixture, leaving a 1-in. border all the way around. Sprinkle with the remaining cheese and bake until the pastry has puffed and is golden brown, 25 to 30 minutes. Serve with a salad, if desired.