Knead flour, butter in pieces, 1 egg, 1-2 tablespoons cold water and 1 pinch of salt first with the dough hooks, then with your hands until smooth. Chill for about 30 minutes.
Wash the tomatoes and thyme. Cut the tomatoes in half. Chop the thyme finely. Mix 2 eggs, thyme and cream. Season with salt, pepper and nutmeg.
Grease 8 tartlet cups (each approx. 10 cm Ø) and dust with flour. Roll out the dough 2-3 mm thin on a little flour. Cut out 8 circles (each approx. 12 cm Ø). Line the tartlet cups with them. Press the dough on the edge.
Prick the bottom several times with a fork.
Arrange the tomatoes in the moulds. Pour egg cream over them. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 25-30 minutes. Remove the tartlettes and carefully remove them from the tartlets.