Prepare Tomatoes (Crucial Step):

• Place several layers of paper towels on a large plate or baking sheet.
• Arrange the tomato slices in a single layer on the paper towels. Sprinkle evenly with 1/2 teaspoon of salt.
• Let the tomatoes sit for at least 35 minutes (up to 1 hour) to draw out excess moisture.
• After sitting, gently pat the tops of the tomato slices dry with more paper towels. Ensure they are as dry as possible. Set aside.

Make the Cheddar Crust:

• Preheat Oven: Preheat the oven to 350°F (175°C).
• Combine Dry Ingredients & Cheese: Add the flour, sugar, and 1/4 teaspoon salt to a food processor. Pulse a few times to combine. Add the grated cheddar cheese and pulse again until incorporated.
• Add Butter: Add the cold cubed butter. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Add Ice Water: With the food processor running on low, add ice water through the feed tube, 1 tablespoon at a time, just until the dough begins to come together into a ball. Do not add too much water.
• Press into Pan: Transfer the dough to an ungreased 9-inch fluted tart pan with a removable bottom. Press the dough firmly and evenly into the bottom and up the sides of the pan. Don’t worry about making it look perfect.
• Blind Bake: Bake the crust for 20 minutes, or until the edges are lightly golden.
• Cool Crust: Let the crust cool in the pan on a wire rack for 15-20 minutes before filling. Keep the oven preheated.

Make the Cream Cheese Herb Filling:

• While the crust is baking/cooling, prepare the filling. Add the softened cream cheese, mayonnaise, grated parmesan cheese, finely chopped shallot, finely chopped garlic, chopped basil, chopped chives, chopped thyme leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a large mixing bowl (or the bowl of your stand mixer).
• Using an electric mixer (hand mixer or whisk attachment on stand mixer), beat the mixture on medium speed until creamy, smooth, and well combined.

Assemble the Tart:

• Spread the cream cheese herb filling evenly into the slightly cooled, pre-baked crust using a rubber spatula.
• Arrange the dried tomato slices decoratively on top of the filling in a circular pattern, overlapping them slightly. Use smaller slices for the center.

Bake the Tart:

• Place the assembled tart on a flat baking sheet (to catch any drips and for easier handling).
• Bake for 35-40 minutes, or until the filling is set and the crust edges are golden brown.

Cool and Serve:

• Let the tart cool in the pan on a wire rack for 20-30 minutes before carefully removing the outer ring of the tart pan.
• Sprinkle with extra chopped fresh chives, basil, thyme, and freshly cracked black pepper, if desired.
• Slice into wedges and serve warm or at room temperature.