Directions

Combine the flour, cheese, thyme, table salt, pepper, and cayenne in a food processor and pulse to blend thoroughly. Add the butter and pulse until the pieces are about the size of rice grains. Add the ice water through the feed tube, 1 Tbs. at a time, while pulsing in short bursts until the dough starts to come together. It may still look crumbly, but if you press it with your fingers, it should become compact. Don’t add more water than is necessary to get the dough to cling together. Turn it out onto a clean work surface and, using your hands, press and gather the dough into a rough ball. Put the ball on a sheet of waxed paper, gently shape it into a flat disk, and wrap it tightly. Refrigerate for at least 45 minutes.

Meanwhile, core (but don’t peel) the tomatoes and slice them 1/4 inch thick. Sprinkle with 1/2 tsp. kosher salt, stack them in a colander set over a bowl, and let drain for at least 45 minutes and up to 1 hour. About every 15 minutes, turn the slices gently and tilt the colander to let the juices drain freely.

Position a rack in the center of the oven and heat the oven to 425º. Cut a piece of parchment to fit a rimmed baking sheet (preferably a heavy-duty one) and put the baking sheet in the freezer to chill. Take the dough out of the refrigerator and let it warm until pliable, about 10 minutes. Sprinkle the parchment lightly with flour. Roll the dough on the parchment into a 14-inch round that’s 1/8 inch thick. It’s fine if the dough extends a little beyond the parchment. Transfer the parchment and dough to the chilled baking sheet and refrigerate for 15 minutes.

Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking. When filling the dough, work steadily without delays. Sprinkle two-thirds of the cheese over the center of the dough round, leaving a 2-inch-wide band around the edges. Scatter half the olives and half the basil over the cheese and arrange the tomato slices on top so they overlap slightly, making a solid layer. Sprinkle on the remaining basil and olives, the capers, and the rest of the cheese. Season with pepper and drizzle the olive oil over the filling. Fold the edges of the pastry over the edge of the filling, pleating it as you go so it forms a neatly fitting round edge. Bake until the dough is lightly browned, turning the pan halfway through baking, about 40 minutes total. Carefully transfer the tart from the parchment to a rack and let it rest for at least 30 minutes before cutting and serving.

Leftovers keep well at room temperature for a day or two. Reheat for 10 to 15 minutes at 350º.