Tomato Tart

3 lbs. cherry or grape tomatoes
2 9" x 11" sheets frozen puff pastry, thawed and chilled
1⁄2 cup grated Parmesan cheese
4 tbsp. extra-virgin olive oil
12 anchovy fillets in oil, drained
and finely chopped

Kosher salt and freshly ground black pepper, to taste
1⁄4 cup finely chopped flat-leaf parsley
2 tbsp. finely chopped fresh chives
2 tbsp. finely chopped fresh oregano
Freshly grated nutmeg

1. Heat oven to 375°. Fit pastry sheets side by side into a parchment paper–lined 13" x 17 3⁄4" rimmed baking pan, pressing pastry against bottom and sides.

Prick bottom of pastry with a fork. Line bottom and sides of pastry with parchment paper and fill with dried beans. Bake until edges of tart are golden, 25 minutes. Remove beans and parchment paper, sprinkle Parmesan over tart shell, and bake until cheese is melted and tart shell is golden all over, 10–15 minutes. Transfer to a rack; let cool.

2. Heat oven to broil and arrange a rack 4" from heating element. In a large bowl, mix together oil and anchovies; add tomatoes and season with salt and pepper. Toss to coat. Transfer tomato mixture to a rimmed baking sheet and broil, shaking pan once or twice, until tomatoes blister, 12–14 minutes. Let cool slightly. Use a slotted spoon to transfer the tomato mixture to the prepared tart shell; distribute tomatoes evenly.

3. Increase oven heat to 425°. In a medium bowl, combine the parsley, chives, oregano, and nutmeg; sprinkle herb mixture evenly over the tomatoes. Return tart to oven and bake until hot, about 15 minutes. Let tart cool slightly before serving.