Preheat oven to 150C (300F).

Toss halved tomatoes, 1/2 the bunch of thyme leaves, 1/2 the bunch of oregano leaves, salt, pepper and olive oil in a bowl, then place the tomatoes on a lined baking tray, cut side up. Place in oven and roast for 1 hour. Leave to cool slightly.

Raise oven temperature to 200C (400F).

Place thawed pastry on a sheet of oven-proof paper, cover with another sheet and roll out gently to a rectangular shape.

Leaving the pastry on the bottom sheet of paper, place it on a baking tray and using a sharp knife score a line 2 cms around the four sides of the inside of the pastry, making a 2 cm frame around the edge of the pastry.

Sprinkle the interior rectangle with the cheddar cheese and the parmesan cheese and dot with the slightly cooled, roasted tomatoes.

Sprinkle with the remaining thyme leaves and brush the pastry edge with egg wash.

Bake in oven for 15-17 minutes - no longer or cheese will overcook.

Scatter the tart with crumbled goats chevre or feta, then sprinkle with the remaining oregano leaves.