Preheat the oven to 400F.

Place the tomatoes on a baking sheet lined with paper towels and sprinkle generously with salt. Set aside while you prepare the mascarpone.

In a medium-sized bowl, combine the mascarpone, 1 egg, grated garlic, chopped oregano, sumac, 1 teaspoon of salt, and a few cracks of black pepper. Mix well until smooth and combined.

Unroll the puff pastry sheet onto a baking sheet lined with parchment paper. If needed use a rolling pin to roll out the dough slightly. Use a fork to prick holes on the entire surface of the dough.

Spread the mascarpone onto the pastry leaving a 2-inch gap at the borders.

Use a paper towel to wipe off any moisture from the tomatoes and place them on top of the mascarpone mixture, about 4 rows with the wedges in between the crevices.

Sprinkle with sumac and drizzle with Alive Extra Virgin Olive Oil.

Fold in the edges of the pastry inwards over the tomatoes, and pinch as needed to secure.

Beat the remaining egg with a splash of water in a small bowl to make an egg wash. Brush the edges of the pastry with the egg wash and sprinkle with sumac.

Bake for 30-35 minutes until the pastry is completely golden and crisp and the mascarpone is set. Do not underbake.

Let cool for 15 minutes. Drizzle generously with more Alive Extra Virgin Olive Oil, a sprinkle of sumac & salt, and garnish with loosely torn herbs and edible flowers if using.