If you don’t know how to blind bake a pie crust/tart shell (that just means it’s prebaked), see my video here.
Preheat the oven to 350 degrees F.
Stir to combine the cream cheese, scallions, heavy cream, goat cheese, and thyme leaves. Season to taste with salt and pepper. Spread this cream cheese mixture evenly over the blind baked tart shell.
Plop the cherry tomatoes on top of the cream cheese and spread them out evenly. You want to make sure to cram as many cherry tomatoes as possible and make sure they’re snug and tight, and close together.
Brush the tops of the tomatoes with olive oil and sprinkle with salt and pepper. Bake the tart for 40 minutes.
Remove the tart from the oven. Mix together the Italian bread crumbs and melted butter, and sprinkle it evenly over the top of the tart. Bake the tart for 20 more minutes, then it’s ready to eat. Enjoy!