Juicy cherry tomatoes are cooked with brown sugar, cider vinegar, garlic, and thyme for the filling of these savory treats. Store-bought puff-pastry makes putting them together a breeze.
Combine tomatoes, sugar, vinegar, garlic, thyme, and 1 1/2 teaspoons salt in a medium saucepan. Bring to a boil, stirring, then reduce heat to low and simmer, stirring occasionally, until mixture has thickened and little moisture remains, 45 to 50 minutes. Season with salt; let cool completely. (Filling can be refrigerated, covered, up to 1 week.)
Sprinkle cheese over a work surface in a 10-by-12-inch rectangle. Roll out pastry dough directly over cheese to same dimensions, pressing to adhere. Spread 1 cup filling over dough. Starting with a long side, roll into a tight log. Wrap in plastic and freeze until firm, at least 4 hours and up to 1 month.
Preheat oven to 375 degrees. Let dough stand at room temperature until sliceable, 20 minutes. Slice into 1/4-inch-thick rounds and arrange on a parchment-lined baking sheet. Bake, rotating pan once, until golden, 28 to 30 minutes. Flip pinwheels and bake 5 to 7 minutes more. Loosen with a metal spatula while still warm. Serve warm or room temperature.
If you want to bake smaller batches, start checking for doneness a few minutes earlier than called for below.