Preheat the oven to 400F.

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

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.

Unroll the puff pastry sheet onto a baking sheet lined with parchment paper. Prick holes on the entire surface of the dough using a fork.

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

Wipe off any moisture from the tomatoes and place them on top of the mascarpone mixture.

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

Fold in the edges of the pastry over the tomatoes and pinch to secure.

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

Bake for 30-35 minutes until the pastry is golden and the mascarpone is set.

Let cool for 15 minutes. Drizzle with more Alive Extra Virgin Olive Oil, sprinkle with sumac and salt, and garnish with fresh herbs.