1 Wash and dry the tomatoes and cut them into thick slices to make 18. Place them on the oven tray covered with paper. Sprinkle them with a little thyme, sugar, salt and a drizzle of olive oil. Bake for 2 hours at 100°c (th3/4). Leave to cool.
2 Use 6 pastry circles or line 6 glasses with cling film. Mix the crackers with the butter and spread the batter in the bottom of the circles or glasses, pressing down well.
3 Wash, dry and chop the chives. Mix the two cheeses with a fork. Add the Espelette pepper and a little salt, then the chives.
4 Whip up the cheesecakes, interspersing slices of tomato and chives cheese. Cover and place in a cool place for at least 2 hours. Unmould and serve with salad.