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1
Preheat oven to 300F.
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2
Oil large rimmed baking sheet.
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3
Arrange tomatoes on baking sheet.
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4
Scatter thyme sprigs and garlic cloves over.
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5
Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt.
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6
Bake tomatoes 45 minutes.
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7
Turn tomatoes over; continue to bake until tomatoes shrink slightly but are still plump and moist, about 1 hour longer.
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8
Cool completely.
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9
Peel off skins.
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10
(Can be prepared 1 day ahead.
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11
Cover and refrigerate.
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12
Bring to room temperature before using.)
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13
Bring large pot of water to boil.
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14
Add tomatoes; blanch 30 seconds.
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15
Drain.
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16
Cool tomatoes.
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17
Peel, quarter, and seed tomatoes.
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18
Cut away membranes.
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19
Transfer tomatoes to glass jar or bowl.
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20
Add thyme, garlic cloves, and salt.
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21
Pour enough oil over tomatoes to cover.
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22
Let stand at room temperature 2 hours.
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23
(Can be made 1 day ahead.
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24
Chill.
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25
Bring to room temperature before using.)
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26
Blend flour and salt in processor.
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27
Using on/off turns, cut in butter until coarse meal forms.
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28
Add 2 egg yolks and 1 tablespoon water; process just until moist clumps form, adding more water if dry.
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29
Gather dough into ball; flatten into disk.
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30
Wrap in plastic and chill 2 hours.
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31
(Can be made 1 day ahead.
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32
Keep chilled.
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33
Soften slightly at room temperature before rolling out.)
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34
Preheat oven to 375F.
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35
Roll out dough on lightly floured parchment paper to 12-inch round.
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36
Transfer parchment with crust to baking sheet.
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37
Pierce crust all over with fork; brush with egg glaze.
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38
Bake until crust is golden brown, about 27 minutes.
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39
Cool crust completely on parchment on baking sheet.
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40
Toss greens with oil and sea salt in large bowl.
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41
Place crust on platter.
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42
Arrange greens atop crust, leaving 1-inch plain border.
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43
Starting at outside edge and working toward center, alternate tomato confit and marinated tomatoes in slightly overlapping concentric circles atop greens.
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44
Top with Parmesan shavings.
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45
Garnish with basil leaves.
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46
Cut into wedges and serve.
