I love this time of year.  Gorgeous fall colour everywhere you turn, especially at the farmers markets. 

It's harvest time, and vendors stalls are positively overflowing with amazing local produce. I picked up a bunch of these colourful heirloom cherry tomatoes at the Seaport Farmers Market to make a quick vegetarian tart for bunch this weekend. Who could resist these colourful little gems?  Not I, that's for sure. 

Couldn't be easier to prepare, all you'll need is:

• 1 sheet puff pastry, thawed
• 2 tablespoons vegetable oil
• 1 clove garlic, smashed
• 300 grams cherry tomatoes
• 150 grams feta cheese, crumbled
• 2 tablespoons heavy cream
• about a 1/4 cup fresh oregano leaves
• 1 egg yolk, beaten

Line a baking sheet with parchment, and roll out the pastry directly on to parchment.  Fold the edges over to create a small border.  Smash a garlic clove with one swift blow of a rolling pin. The clove should be broken open, but remain in one or two  pieces.  In a frying pan, over medium high heat, sauté the tomatoes and garlic clove for about 2-3 minutes.  Remove the garlic and discard.  In a small bowl, stir together the feta, cream, and half of the oregano with a fork to combine. Spread the cheese  mixture over the puff pastry, and top with the tomatoes.  Brush the edges of the pastry with the beaten egg yolk.

Bake at 400F for 15 minutes, or until the pastry is lightly browned.  Scatter the remaining oregano over the tart and serve. 

The contrast between the sweet, vine ripened tomatoes and the salty feta is divine.  You could easily use fresh basil, tarragon, or thyme in place of the oregano, if you'd prefer.  I just happen to have an abundance of oregano in my garden at the moment.  A few black olives would be a nice addition too.