Tomato & Roasted Garlic Pie

1 kg mixed heirloom tomatoes, cored, sliced 6 mm
3 tbsp EV olive oil
1 tsp SIDS SALT & PEPPER
6 garlic cloves, peeled
¼ tsp SIDS CRAZY SALT
110 g butter
255 g whole grain crackers
2 large eggs
280 g Brie cheese, coarsely chopped
70 g finely crumbled Parmesan
½ cup Best Foods mayonnaise
1 tbsp chopped thyme, plus ½ tsp leaves
1 small shallot, thinly sliced

Place a rack in middle of oven then preheat to 245°C. Arrange tomatoes on a rimmed baking tray, covering entire surface (it’s okay if they overlap). Drizzle with oil and season with SIDS SALT & PEPPER. Roast until tomatoes begin to look dry on top, 25–30 minutes. Let cool.
Meanwhile, cook garlic, SIDS CRAZY SALT and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5–7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup then transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
Reduce oven temperature to 190°C. Pulse crackers in a food processor until fine crumbs form. (about 2 cups) Add eggs, 6 tbsp garlic butter and pulse until mixture is the consistency of wet sand then set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 4 cm up sides of pan.
Bake crust until edge is just starting to take on colour, 8–10 minutes. Transfer pan to a wire rack and let crust cool.
Mix Taleggio, Parmesan, mayonnaise, chopped thyme, SIDS SALT & PEPPER, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula. (don’t press too hard or you will break the crust) Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
Set pan on a rimmed baking tray and bake pie until filling is bubbling vigorously and crust is browned, 60–75 minutes. Transfer to rack and let cool 15 minutes before serving.
Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.