Prepare the tomatoes

• Halve the cherry tomatoes and toss them with olive oil, salt and pepper.

Assemble the tarts

• Spread the softened Boursin over the pastry squares.
• Arrange the tomatoes cut-side down on top and scatter over the thyme.

Bake

• Bake until the pastry is puffed and golden and the tomatoes are soft.

Flip and serve

• Rest briefly, then flip the tarts over so the tomatoes face up and serve warm.