3/4 c. each whole wheat flour and all-purpose flour
1 tbsp. dried thyme
3/4 tsp. coarsely ground black pepper
4 1/2 tbsp. unsalted butter, cold
1/4 c. solid vegetable shortening, cold
1/4 c. ice water
6 ripe plum tomatoes, cut into 1/4-inch rounds
Coarse salt
2 c. grated Gruyere cheese
1/2 tsp. grated nutmeg
2 tbsp. fresh thyme
1 tbsp. chopped fresh Italian parsley
1 tbsp. extra virgin olive oil

Prepare pie crust 3-4 hours ahead. Combine flours in a mixing bowl; stir in dried thyme and 1/2 teaspoon pepper. Cut in butter and shortening into small pieces; blend with flour until mixture resembles coarse meal.

Add the ice water, a tablespoon at a time, mixing it with a fork until the mixture forms a ball. Flatten into a disk, cover with plastic wrap. Refrigerate for 3 hours.

Sprinkle the sliced tomatoes with salt and let drain on paper towel for about 30 minutes. Pat dry.

Preheat oven to 375 degrees. Roll the dough out on a lightly floured surface to form a circle 1/8-inch thick. Lay the dough over a 9-inch tart pan with removable bottom; pat it in place, leaving a slightly thicker amount on the sides of the pan. Trim excess.

Prick the bottom of the crust with a fork and line with aluminum foil. Fill with pie weights. Bake for 10 minutes. Remove the weights and foil and bake 12 minutes more. Cool slightly.

Spread cheese over bottom of pie shell. Top with tomatoes in a circular pattern. Sprinkle with nutmeg, remaining pepper, fresh thyme and parsley. Drizzle with oil. Bake 40 minutes; let sit 10 minutes. Remove side of pan. Loosen crust with spatula. Serve on platter.