On a lightly floured surface,roll out the pastry to fit a 9-inch (22cm) pie plate or cake pan. There will be extra pastry hanging over; leave it there. Refrigerate for 30 minutes (if you have time. If you don't, don't worry unless your kitchen is very hot. Then, you HAVE to refrigerate the pastry).
Preheat the oven to 425F (220C).
Pre-bake the pastry. Place the pan on a baking sheet in the center of the oven, and bake for 10 minutes. (It's not necessary to weight the pastry, as the hanging edges keep it from bubbling up). Using a very sharp knife, trim off the edges of the pastry flush with the pan, letting the scraps fall on the baking sheet. Continue baking until the pastry is golden, about 10 more minutes.
While the pastry is baking, whisk together the cream and the eggs in a large bowl until combined. Add the thyme and garlic, and mix well. Then stir in the cheese. Season generously with salt and pepper.
Add the tomatoes, stir, then when the pastry is baked, open the oven, pull out the pan, pour in the mixture and QUICK, put it all back in the oven. Reduce the temperature of the oven to 350F, and bake the tart until the custard is set and golden on top, about 55 minutes. Check the pastry strips from time to time, and remove them when they are golden. They make very good appetizers.
Remove the pie from the oven and let cool for at least 10 minutes before serving, or to room temperature.About 8 servings