That recipe’s pretty close, foodbme. I used the Patricia Wells At Home in Provence version, which calls for:
2 lbs. tomatoes (I used Romas), peeled and quartered
fine sea salt
2 egg yolks
1/3 c. cream
1/2 c. parmesan
fresh thyme (I used Herbes de Provence)
(I threw in some caramelized onion–why not)
It’s all pretty much arrange-and-bake, like the recipe you found: First salt the tomatoes for a few minutes to remove a bit of liquid, then arrange at bottom of casserole dish. Mix rest of ingredients, except for half the herbs and half the cheese, then pour on top of tomatoes. Sprinkle rest of herbs and cheese on top, then bake for about 30 minutes.
It’s a great way to use garden tomatoes.