Preheat the oven to 300°F. Line a 9 inch round pan with baking paper.
Cut the tofu into thin slices, lay them in an airtight container and season with soy sauce, DolceDì, fresh thyme leaves, salt and pepper to taste. If you like also add the garlic, cut into slices. Close the container, shake well and set aside.
Wash the tomatoes, cut them into half then discard seeds and water.
Put the tomato halves in the pan with the skin down; take care not to overlap or leave space between them.
Season the tomatoes with olive oil, DolceDì, fresh thyme leaves, salt and pepper to taste and bake until they are dry and caramelized (40 minutes).
Meanwhile prepare the pie crust: to speed up you can do it directly into a mixer. Pour into the mixer the flours, salt, baking soda and olive oil. Blend until large crumbs form. Add cold water little by little and go on blending until the dough forms. Close the dough in plastic wrap and put it in the fridge.
When the tomatoes are done, remove from the oven and let them cool down. Turn up the oven to 400°F.
Roll the pastry out to a 9 inch round. Drain the tofu from the marinade, then arrange the slices on roasted tomatoes.
Lay the pastry on top of tofu and tomatoes and tuck the edges down. Use a fork to prick holes all over the pastry.
Bake the tarte tatin for 30 minutes, then remove from the oven and flip the tarte over onto a serving plate.
Carefully remove the baking paper, top with fresh thyme and basil to taste and serve.
You can serve the tomato tarte tatin hot or room temperature. It keeps well in the fridge up to 3 days.