Slightly warm the cream cheese and mix it with the herbs and garlic

On a floured surface roll out the puff pastry a little. Then using a round cookie cutter, cut out small discs

Using a smaller cookie cutter, gently press into the discs to create a "rim". Be careful not to cut all the way through. Place the discs onto a lined baking tray.

Spread some of the cream cheese onto the discs and place a tomato slice on top

Brush some olive oil onto the tarts and season with salt and pepper

Bake at 180C for 20-25 minutes or until the pastry is golden brown