Tarte au Roquefort et Tomates

To make the pastry, in a bowl, stir together the four and salt. Using a pastry blender or 2 knives, cut in the butter until pea-sized balls form. Add the ice water 1 tablespoon at a time while turning the dough lightly with a fork and then with your fingertips. (Do not overwork, or it will become tough.) Gather the crumbly dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.

Preheat an oven to 400 degrees. On a floured work surface, roll out the dough into a round about 10 1/2 inches in diameter and about 1/4 inch thick. Carefully transfer to a 9-inch tart pan with removable bottom and 1/2-inch sides. Pat into the bottom and sides and trim the edge even with the rim.

In a small bowl, using a fork, mash the cheese together with the half-and-half or milk. Spread evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper, thyme and olive oil.

Bake until the crust is lightly golden and the tomatoes have collapsed, about 20 - 25 minutes. Transfer to a rack and let stand for 30 minutes. Serve warm or at room temperature.