In a bowl whisk together the flour and salt.

Add the egg yolk and the milk and knead until the dough comes together.

Wrap in plastic cling film and place in the refrigerator.

Peel and slice the shallots.

Heat the teaspoon of butter and one tablespoon of the olive oil in a small skillet.

Add the sliced shallots to the pan and sauté.

Add the sugar and season with salt and pepper.

when the shallots have softened and browned. Remove from the heat and set aside.

Wash the Roma tomatoes and cut out the stem parts and the middles  Slice the tomatoes into thin strips lengthwise.

Heat the oven to 400 degrees F.

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured surface. Knead again and roll the crust out into a circle. Use your fingers to curl the edges up.

In a small separate bowl, whisk together the Gruyére cheese with the breadcrumbs.

Scatter the grated cheese and breadcrumbs mixture evenly over the top of the crust.

Divide the cooked shallots over the top of the cheese

Lay the plum tomato pieces on top of the cheese. Add the cherry or Roma tomatoes over the top.

Sprinkle with the tablespoons of thyme leaves. Drizzle the remaining 3 tablespoons of olive oil on top over the tomatoes.

Season with kosher salt and freshly ground pepper.

Place in the oven and bake for 20 minutes.

Remove from the oven. Immediately slice and serve.