Defrost puff pastry according to package instructions.
Lay out a sheet of parchment paper on counter and dust with flour.
Place unfolded pastry on top. Roll out to a rectangle (12" x 15"). Transfer parchment paper with puff pastry to baking sheet.
Using the tip of a knife, score a ½-inch wide border around the puff pastry sheet. You are essentially drawing a frame around the main rectangle. Using the tines of a fork, poke the pastry inside the score lines. Make sure to poke evenly and all the way through. You don't want the inner part of the pastry to rise up, but instead want the border to rise and create a crust.
Spread or dollop the cheese in as even layer as possible inside the pastry border.
Arrange halved cherry tomatoes on the cheese, cut side up. Season with salt and pepper and drizzle generously with olive oil.
Bake until golden brown, about 20-25 minutes.
Delicious served warm or at room temperature. If desired, you can garnish with whatever fresh herbs you have handy or drizzle with DLM Aged Balsamic Vinegar of Modena.