Preheat the oven to 400°F.

Arrange the tomato slices on a paper towel-lined baking sheet and sprinkle them with ½ teaspoon salt. Let them sit for 30 minutes.

While the tomatoes sit, roll the puff pastry to a 9 x 13 inch rectangle and arrange it on a baking sheet. Gently press the dough into the corners of the baking sheet. Use a fork to poke holes in the dough, spaced at most an inch apart.

Place the baking sheet into the oven. Keep an eye on the crust as it bakes — if any large bubbles begin to form, poke a few more holes in them with a fork and gently press the dough back down.

Bake the crust for about 15 minutes, until golden and puffy.

While the crust bakes, place the cashews, water, lemon juice, garlic, and ½ teaspoon of salt into the bowl of a food processor fitted with an s-blade.

Blend the mixture until smooth, stopping to scrape down the sides of the bowl as needed.

Add the basil and thyme to the bowl, then pulse the food processor a few times until the herbs are chopped and incorporated into the mixture.

After the crust has baked for about 15 minutes, remove it from the oven, but leave the oven on.

Slather the top of the crust with the cashew cheese. Blot the tomato slices with a paper towel, then arrange them on top of the cheese.

Place the tart back into the oven and bake it for another 10 to 15 minutes, until the tomatoes dry out just a bit on top.

Remove the tart from the oven. Let it cool for a few minutes.

Sprinkle the top of the tart with black pepper and additional salt if needed. If you have any leftover herbs, you can sprinkle them on top as well.

Slice and serve.