Bake just until the crust begins to brown, 5 to 7 minutes.
Slice tomatoes into wedges.
Remove the crust from the oven and fill with the tomato wedges. Scatter the olives and cheese on top. Drizzle the olive oil over the tart and sprinkle with the thyme and pepper.
Bake 25 minutes or until the crust is golden and the tomatoes are soft. Serve warm or at room temperature.
Sat Fat 10g