Roasted Cherry Tomato tart

Lately my tomato plants are being very generous, so I'm looking for new recipes.I found this recipe in a Joanne Harris cookbook entitled "The french kitchen".

For the dough:

200g plain flour

75g butter, cut into small pieces

25 g lard, cut into small pieces

1 egg, beaten
For the filling:
3 tbsp thick double cream

3 tbsp Dijon mustard

10 - 12 large tomatoes, cored, peeled and sliced( I used 40 cherry tomatoees, half cutted)

sea salt

freshly ground black pepper

4 sprigs of fresh thyme

olive oil for drizzling

To make the pastry, put the flour in a bowl, add the butter and lard, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine the egg with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until even and smooth, then wrap and chill for 30 minutes.
Heat the oven to 190°C.
Roll out the pastry and line a 30cm push-up-bottom tart case. Mix together the cream and Dijon mustard and spread over the pastry base. Arrange the sliced tomatoes in the case, season, and scatter thyme leaves — stripped from the stalks — over the top.
Bake for 40 minutes. Drizzle with a little olive oil and serve warm or cold.
Is an intensely flavored cake that does not leave anyone indifferent.