Instructions:
Thaw puff pastry according to package directions.

Preheat oven to 400ºF.

Line a large baking sheet with parchment paper.   With a sharp knife, thinly slice tomatoes, about 8 slices per tomato. To soak up excess water, arrange tomatoes, in a single layer, on a bed of paper towels. Sprinkle with salt and let sit 10-15 minutes.

In a small bowl combine sage, 1 tablespoon thyme, lemon zest and garlic. Set aside.
 
On a lightly floured board, roll pastry into a 10 x 14 inch rectangle. Cut in half lengthwise making two 7 x 10 inch tarts. Brush the top of each half with beaten egg and place on prepared baking sheet. Sprinkle each with ¼ cup Parmesan, leaving a 3/4-inch border on all sides.  Blot tops of tomatoes with paper towel. Arrange half of tomatoes on top of each tart in slightly overlapping rows, staying inside border. Sprinkle half of herb mixture evenly on each tart and drizzle with olive oil. Season with salt and pepper.  Bake until pastry is puffed and golden brown, about 20 minutes. Cool to room temperature. Drizzle vinegar over tomatoes then sprinkle with remaining chopped thyme before serving. Cut into 8 slices per tart. Arrange cheese slices on platter and serve alongside tarts.   
 
Makes 16 appetizers

Serves 4-6 as a light lunch with a salad