Tomato Tart

INGREDIENTS

• 2 cups all-purpose flour, plus extra for work surface
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
• 1 egg, lightly beaten
• 2-3 tablespoons cold water
• 6-7 pounds (about 24) vine-ripe tomatoes, peeled, seeds and juice removed
• Olive oil
• 8-10 sprigs thyme, reserving some for garnish
• Salt and pepper
• 2 heads garlic
• 2 tablespoons olive oil
• 2 teaspoons garlic confit puree
• 1 1/4 cups grated Comte cheese