Tomato, Feta And Thyme Tart

• 2 cups flour
• 1 pinch salt
• 10 tablespoons butter cold, diced
• 1 egg separated
• 1 cup heavy cream
• 2 eggs
• 3 egg yolks
• 1/2 cup grated Parmesan cheese finely
• 9 plum tomatoes baby, halved
• 1 cup crumbled feta cheese
• 2 teaspoons fresh thyme leaves

1. For the pastry, process flour, salt and butter in a food processor until mixture resembles fine breadcrumbs. With motor running, add egg yolk and 1 tbsp cold water and process until dough comes together. Knead lightly into disc shape. Wrap in plastic wrap and refrigerate for 30 mins.
2. Roll out dough between 2 sheets of parchment paper to 1/8 inch thickness. Press into 9 inch tart pan with removable bottom. Trim edges of pastry and prick surface with a fork. Freeze for 30 mins.
3. Preheat the oven to 400u0b0F. Line tart crust with parchment paper. Fill with dried beans, rice or pie weights. Bake for 15 mins. Remove weights and paper. Brush with egg white and bake for a further 5 mins or until lightly golden. Reduce oven temperature to 325u0b0F.
4. For the filling, whisk cream, eggs, yolks and Parmesan cheese in a medium bowl. Arrange tomatoes, cut-side up, in tart crust. Pour cream into tart crust. Sprinkle with crumbled feta and thyme leaves.
5. Bake for 35 mins or until set and golden in color. Cool slightly before serving.

flour, salt, butter cold, egg, heavy cream, eggs, egg yolks, parmesan cheese, tomatoes, feta cheese, thyme

Taken from www.yummly.com/recipe/Tomato_-Feta-and-Thyme-Tart-1404510 (may not work)