Preheat your oven to 200°c (400°F). Prep your baking sheet with a sheet of parchment paper. Set aside.
Slice your tomatoes in even slices, about 1.5cm thick (2/3 inch). You don't want them too thin that they'll fall apart after cooking nor too thick that they won't cook through.
Slice or crumble the cheese and chop the herbs if you desire.
If you're using an egg wash, add a small splash of milk, small pinch of salt and large pinch of sugar. Mix and set aside.
Once your dough has cooled, roll it out to a circle. It doesn't have to be perfect. It should be about 5mm thick. Transfer it to the sheet of parchment paper.
Leave about 3-4 cm (1-1.5inch) of dough around the edge of the dough. Start layering in your tomatoes on the dough.
Top off with cheese, chopped herbs, drizzle with some olive oil and sprinkle a bit of sea salt if desired.
Fold in the edges of the tart, pulling up on edge, then another section, allowing them to overlap. If the dough isn't sticking to itself, wet it with a bit of water. Continue all the way around the tart until the edges are all pulled in.
Brush the edges of the tart with egg wash if desired.
Bake for 45 minutes or until the dough is golden brown and crackles under the pressure of your finger.