Roast the tomatoes: 

Preheat the oven to 475 degrees Fahrenheit.

Prep the tomatoes and garlic for roasting. I like to use a mix of sizes and shapes. For large tomatoes, slice into ¼ inch slices. For cherry tomatoes, cut in half. Leave some whole. Slice the top third crosswise off the head of garlic.

Place a rack in middle of oven. Arrange tomatoes and garlic in a single layer on a rimmed baking sheet. Add the fresh herbs. Drizzle with oil; season with salt, pepper and a little sugar.

Roast until tomatoes are concentrated and beginning to caramelize, about 25-30 minutes (larger tomatoes will take longer). Remove from oven and serve as desired. These will keep about a week in the refrigerator. Place in a small jar or container and drizzle with more olive oil.  Reserve the roasted garlic for other uses.

Lower the oven temperature to 425 degrees Fahrenheit.

Assemble the torta:

In a small bowl, combine the mascarpone with the zest and juice from the lemon. Stir to combine.

Unfold the sheet of puff pastry on a lightly floured surface. Roll it out to be slightly larger than an 11-inch tart pan with removable bottom. Transfer to pan and trim to fit. Prick the pastry all over inside the rim with the tines of a fork. (This allows steam to escape from the pastry keeping it flat where the filling will be.) Spread mascarpone cheese mixture over the bottom of the pastry. Sprinkle with Parmesan cheese.

Lay the roasted tomatoes on the cheese. Sprinkle with a bit more Parmesan and drizzle with extra virgin olive oil. Place on a center rack in the oven and bake for 20-25 minutes, until the pastry is golden brown. Serve warm or at room temperature.