1. Center a rack in the oven and preheat it to 350 degrees Fahrenheit.
2. Place the partially baked tart shell on a baking sheet lined with Gefen Easy Baking Parchment Paper or a silicone baking mat. Scatter the cream cheese over the bottom of the crust, followed by the salmon, onion, capers and dill.
3. Beat the cream and eggs together with the salt and pepper in a bowl until smooth. Pour this into the crust, stopping when you’re just below the rim. (It’s often hard to judge just how much filling a crust will take, so you might have a few drops left over.) Top with the tomatoes and very carefully slide the baking sheet into the oven.
4. Bake the tart for 40 to 45 minutes, or until it is puffed and set — a skewer inserted into the center will come out clean. If the center of the tart has risen as much as the sides, you can be certain it’s baked through. Transfer the baking sheet to a rack and let rest for at least 15 minutes before serving — it’s best just warm or at room temperature.