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1
Remove the stem cores of the tomatoes and slice into 3/8-inch thick slices.
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2
Place in a single layer on cookie sheets and season with salt. Cover with a clean tea towel and set them aside.
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3
Fry the bacon slices until just crisp and drain on paper towels; set aside.
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4
Drain the juices that have collected around the tomatoes, using you fingers to press out any large pockets of seeds and gel.
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5
Preheat the oven to 400u00b0F.
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6
Remove the chilled dough from the refrigerator and if you have not put it on a baking sheet lined with parchment, do so now.
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7
Arrange the cheese slices over the surface of the tart, leaving a 2-inch margin around the edges.
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8
If more juices have formed around the tomatoes, drain them again.
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9
Set the tomatoes on top of the cheese in concentric circles that overlap slightly. (Basically, make it look pretty.).
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10
Season the tomatoes lightly with kosher salt and generously with black pepper from a mill.
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11
Scatter the chives over the top of the tomatoes.
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12
Arrange the bacon strips on top.
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13
Gently fold the edges of the tart up and over the tomatoes, pleating the edges as you fold them. (Pinch and fold, pinch and fold).
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14
Mix the egg white and Tbs of water in a small dish.
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15
Using a pastry brush, brush the edge of the tart lightly with the egg wash and sprinkle it with sea salt.
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16
Bake until the pastry is golden brown and the tomatoes are soft and fragrant, about 35-40 minute.
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17
Transfer to a rack to cool slightly.
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18
Cut into wedges and serve warm.
