Drain the dried tomatoes from the oil and pat them with absorbent paper; chop them coarsely with a knife.
Put them in a bowl with the dried thyme and the toasted and chopped pine nuts.
Put the flour, egg, butter into small pieces, brown sugar, baking soda, and a pinch of salt in a blender.
When you have obtained a homogeneous mixture, add the cherry tomatoes and operate the mixer again for a few seconds, to mix everything well.
Turn on the oven at 180 degrees.
Roll out the dough quite thick, about 1 centimeter, and with the washer make rectangles of about 8×4 centimeters.
Put the bars in a baking tray lined with parchment paper and bake in the oven at 180 degrees for 20 minutes.
Remove and transfer to a serving dish. Place a slice of cheese on each tartella.
Add a sprinkling of pepper and also some fresh thyme.