On a lightly floured surface, roll out the pastry to fit a 9-inch (22.5cm) pie plate or tart mold (not removable bottom). There will be quite a bit extra; leave it hanging over the edges of the plate. Prick the bottom of the pastry with a fork. Refrigerate for 30 minutes.

Preheat the oven to 425F (220C).

Pre-bake the pastry: Line the pastry with aluminum foil and an even layer of pastry weights. Set the pie plate on a baking sheet and place it in the center of the oven to bake for 10 minutes. Then, using a very sharp knife, trim off the edges of the pastry flush with the pan, letting the scraps fall on the pastry sheet. Continue baking until the pastry is pale gold, another 10 minutes or so. Remove it from the oven and set it on a pastry rack to cool. (Eat the pastry scraps…they will be delicious).

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 cheeses. Season generously with salt and pepper.

Coarsely chop the tomatoes and add them to the mixture. Reserve.

When the pastry has cooled, fill it with the tomato mixture. The tomatoes will mound slightly in the center of the pan, which is fine. Bake in the center of the oven for 10 minutes. Reduce the heat to 350F (180C) and continue baking until the custard is set and the pie is golden on top, about 55 minutes.

Remove from the oven and transfer the pie to a cooling rack. Let it cool for at least 10 minutes before serving, or you can serve it lukewarm.