For the dough, mix the egg yolks with the sugar, add the butter at room temperature, mix again, sift the flour and form a ball.
Wrap the dough in cling film and refrigerate for 1 hour.
Roll out the dough in a tart pan with a diameter of 24-26 cm, shape the base and sides, cut off the excess dough. Bake for 12-15 minutes at 180 °C.
Remove and cool the pan.
For the filling, mix the cottage cheese with the cream cheese, eggs, salt and black pepper. Add to the top, level the surface, add tomato slices and sprinkle with fresh thyme. Bake for another 12-15 minutes.
