Preheat the oven to 375° F.

In a food processor, combine the pistachios, wheat flour, salt, cold cubed butter, and pulse until the mixture resembles coarse sand.  Add 1 tablespoon water and pulse until the dough comes together.

Press the dough into your pie dish, smoothing it out until it's about 1/4 inch thick around the sides and bottom.  I used an 11" tart pan with removable bottom, but any pie dish or quiche pan will work.

Bake the crust for 10 minutes in a preheated oven to set.

Meanwhile, slice the tomatoes and place them on a paper towel-lined sheet pan.  Salt the tomatoes on both sides to remove the excess liquid. Let the tomatoes sit for about 15 minutes, then blot them dry with a paper towel.

Prepare the goat cheese filling.

In a medium bowl, combine the goat cheese, thyme, eggs, Dijon mustard and a pinch of salt and pepper with a hand mixer until smooth.

Remove the baked crust from the oven and pour the goat cheese mixture into the tart pan over the crust.  Bake for 10 minutes until the mixture is firm.

Remove the tart from the oven and top with the fresh tomato slices, overlapping slightly,  brush with olive oil, and top with fresh thyme and freshly cracked black pepper.

Bake at 375° F for 25 minutes.

Top with flaky sea salt before serving.

Note - if there is excess liquid in the tart pan, blot it gently with a paper towel before slicing.