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1
Preheat oven to 300F.
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2
Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil.
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3
Place tomato halves, cut side up, on baking sheet.
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4
Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over.
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5
Sprinkle lightly with salt and pepper.
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6
Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours.
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7
Cool tomatoes on sheet.
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8
(Can be prepared 1 day ahead.
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9
Store in single layer in covered container in refrigerator.)
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10
Roll out pastry on lightly floured surface to 13-inch square.
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11
Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan.
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12
Trim overhang to 3/4 inch.
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13
Fold overhang in and press, pushing crust 1/4 inch above pan.
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14
Pierce crust all over with fork; chill 30 minutes.
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15
Position rack in center of oven and preheat to 375F.
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16
Line pastry with foil; fill with dried beans or pie weights.
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17
Bake until crust is set, about 20 minutes.
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18
Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer.
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19
Cool crust 10 minutes.
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20
Reduce oven temperature to 350F.
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21
Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl.
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22
Season with salt and pepper.
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23
Add eggs and cream and stir until mixture is well blended.
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24
Spread cheese filling evenly in crust.
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25
Arrange tomato halves in filling, cut side up.
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26
Place olives between tomatoes.
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27
Sprinkle Parmesan cheese evenly over top.
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28
Bake until filling is puffed and set, about 35 minutes.
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29
Cool 5 minutes.
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30
Push up pan bottom, releasing sides.
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31
Serve tart warm.
