Begin by drying out your tomato slices. Place a few layers of paper towels on a plate, and add the tomato slices in a single layer. Sprinkle with the salt. Let tomatoes sit for at least 35 minutes, up to 1 hour. Gently pat the tomatoes dry with paper towels, so that they are as dry as possible. Set aside.

While tomatoes are drying out, make the crust. Preheat the oven to 350℉. Add flour, sugar, and salt to a food processor. Pulse a few times to combine. Add the cheese and pulse again until incorporated. Add the butter and pulse until the butter resembles pea-sized pieces. With the food processor running, add ice water, a tablespoon at a time, until the dough comes together. Press dough into bottom and the sides of a 9 inch fluted tart pan with a removable bottom (don't grease the pan). Don't worry about making the crust perfect - it's fine if it has fingerprints - we are filling it anyway! Bake crust for 20 minutes or until golden on the edges. Cool for 15-20 minutes before filling.

While crust is baking, make the filling. Add softened cream cheese, mayonnaise, parmesan, shallot, garlic, basil, chives, thyme, salt, and pepper to a large mixing bowl or to the bowl of your stand mixer. Using electric beaters or your whisk attachment, beat the mixture until creamy and combined.

Once the crust has cooled, spread the filling into the crust evenly with a rubber spatula. Layer the tomatoes on top of the filling in a circular pattern, slightly overlapping, saving smaller tomato slices for the center. Place tart on a flat baking sheet and bake for 35-40 minutes or until the edges are golden brown and tart is set. Let cool for 20-30 minutes before slicing and serving. Sprinkle with chives, basil, thyme, and freshly cracked black pepper to serve!