Tomato Tart Provençale

On a recent visit to the United States, my good friend, Caroline, taught me how to cook a tomato tart (provençale style).
In between visits to France, it is nice to have a little of the amazing French cuisine come to me!
What a treat it was to cook with my dear friend.
Recipe: Pastry Dough:
Combine:
250 grams flour
1/2 cup softened butter
pinch of salt
Add 1 egg and slowly add up to 1/4 cup cold water until you get a firm ball of dough.
Chill in refrigerator for 20 minutes.
Meanwhile,
- Halve, core and remove pulp from 8 tomatoes.
- Peel 3 cloves of garlic.
- Heat 4 Tbsp butter with a little olive oil in an oven safe skillet.
- Add tomatoes to pan with skin against the bottom. Squeeze as many tomatoes in as you can. (Perhaps, more than 8!)
Cook for 10 minutes over medium heat, uncovered.
Add a few sprigs of thyme and/or fresh basil, salt and pepper.
Turn and cook for 5 minutes more then cover.
Cook an additional 5 minutes.
Add 4 Tbsp. balsamic vinegar and let reduce without a lid for 2 minutes.
Cover with rolled out pastry dough.
Bake for 25 minutes in 350 degree oven or until crust is nicely browned. Let sit for a few minutes. Loosen edges, then carefully flip onto a plate.
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