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1
Heat the oven to 425 degrees.
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2
Line a large rimmed sheet pan with parchment paper and brush the pan with a little oil.
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3
Slice the tomatoes in about 1/2 inch slices and place them on the baking sheet.
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4
In a bowl, whisk together the oil, vinegar, and honey and drizzle over the tomatoes.
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5
Sprinkle the tomatoes lightly with salt and pepper.
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6
Roast the tomatoes for 45-50 minutes or until they start to get dark around the edges.
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7
To make the dough: In a food processor, combine the flour, sugar and salt.
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8
Add the butter and pulse until butter is cut into small pieces.
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9
With the processor running, slowly add the water 1 T at a time until a dough forms.
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10
Turn out the dough and knead it briefly on a floured surface to bring it together into a disk. Wrap with plastic wrap and refrigerate for at least 45 minutes.
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11
To make the tart: Let the tart dough sit at room temperature for 30 minutes to make it easier to roll out.
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12
Heat the oven to 400 degrees and line a cookie sheet with parchment paper.
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13
In a small bowl, whisk together the egg and milk.
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14
On a floured surface, roll the dough into a round 11-12 inch circle and transfer to the lined cookie sheet.
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15
Sprinkle half of the Parmesan onto the dough, leaving a 2 inch boarder.
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16
Top with the roasted tomatoes followed by the remaining Parmesan, feta and thyme or basil.
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17
Pleat and fold the edges of the dough around the filling.
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18
Brush with the egg mixture and bake for 40 minutes.
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19
Make ahead note: I have made this tart one day ahead, adding the egg wash right before baking, and it turns out beautifully.
