1. Place a rack in lower-middle of oven and heat to 425 degrees. Arrange tomatoes over a clean kitchen towel, sprinkle lightly with salt, and let drain 15 minutes.
2. Meanwhile, combine cream cheese, goat cheese, 2 tablespoons oil, the egg, and thyme in a food processor and process until light and smooth, about 1 minute, scraping down bowl as needed. Combine garlic and 2 tablespoons oil in a small bowl and set aside.
3. Line a baking sheet with parchment and brush with oil. Top with one sheet of phyllo (keep remaining phyllo covered with a damp towel), then brush lightly with oil. Repeat with remaining phyllo sheets, brushing dough with oil before adding the next one (do not brush final sheet of phyllo).
4. Gently spread cream cheese mixture into an even layer over dough, leaving a 1" border around all edges. Arrange tomatoes over top, overlapping as needed, then season with salt and pepper and drizzle with garlic oil. Brush edges of phyllo with remaining 1 tablespoon oil.
5. Bake until edges are browned and tomatoes are bubbling, 35 to 40 minutes, rotating baking sheet halfway through. Let cool 5 minutes, then sprinkle with basil. Cut tart into squares and serve warm or at room temperature.
Source: Hannaford fresh Magazine, July-August 2021