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1 To make the crust, in a bowl, combine the flour and salt and mix well.
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Cut the butter into 1/2-inch chunks and add them to the flour mixture.
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Using a pastry blender or 2 knives, cut the butter into the flour until pea-sized balls form.
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Add the ice water, 1 tablespoon at a time.
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As you add the water, turn the mixture lightly with a fork and then with your fingertips to keep the pastry light and flaky.
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It will cling together in a rough mass.
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Gather the dough into a ball-it will be a little crumbly-wrap it in plastic wrap, and refrigerate for 15 minutes.
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Meanwhile, preheat an oven to 425F.
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2 On a lightly floured work surface, roll out the dough into a round 1/4 inch thick.
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Carefully transfer to a straight-sided 9-inch tart pan with l-inch sides.
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Line the pastry with aluminum foil or parchment paper and add pastry weights or dried beans.
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3 Bake until set, 12 to 15 minutes.
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Remove from the oven and remove the weights and foil or parchment.
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Prick any bubbles with the tines of a fork and return to the oven until firm and bisque-colored, about 5 minutes longer.
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Remove from the oven, place on a baking sheet, and let cool before filling.
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Reduce the oven to 375F.
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4 To make the filling, in a bowl, combine the eggs, cream, half-and-half, and pepper and mix well.
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Pour the egg mixture into the partially baked pastry crust.
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Top with the sliced tomatoes, then arrange the anchovies, pinwheel fashion, on top.
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Sprinkle evenly with the thyme and the Parmesan and Gruyere cheeses.
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5 Carefully transfer the baking sheet to the oven and bake the tart until the top is puffed and lightly golden and a knife inserted into the center comes out clean, 25 to 30 minutes.
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Transfer to a rack and let stand for at least 15 minutes before cutting.
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Serve hot or at room temperature.
