Remove and reserve 1/2in off top of tomatoes. Transfer pulp to a strainer and reserve 2/3 cup juice, discarding solids; add water if needed. Combine sugar with 1/2tb salt, sprinkle in inside of tomatoes and drain for 30 minutes.
Meanwhile, toast panko in 1/2tb oil for 2-3 minutes and set aside.
Cook onion in 2tb oil for 5 minutes. Add 7-8 for 1 minute. Add spinach and cook until wilted. Add 10-11 and tomato water, cover, remove from heat and rest 7-10 minutes or until liquid is absorbed. Mix with 1/2 cup gruyere.
Dry tomatoes and tops and sprinkle with salt and pepper. Fill tomatoes with couscous mixture, about 1/2 cup each. Mix remaining gruyere with panko and divide over tomatoes, about 1tb each.
Place tomatoes into a 13in x 9in baking dish along with tops (do not add tops back onto tomatoes) and bake at 375 degrees for 20 minutes. Mix vinegar with remaining oil, drizzle over tomatoes, replace tops and serve.
Brush pastry with 1 egg, poke several times with fork and bake on a parchment-lined baking sheet at 425 degrees for 10 minutes. Continue baking at 350 degrees for 10-15 minutes.
Toss 3-7 and 1tb oil. If using tomatoes, roast at 425 degrees undisturbed for 30 minutes. If using artichokes, roast at 450 degrees, turning occasionally, for 25 minutes.
Mix remaining oil with cheese. Cut 1/2 border around edge of pastry, push center down 1/4in and spread with cheese mixture. Top with roasted veggies. Tarts can be wrapped and refrigerated for up to a day at this point.
Brush edges of pastry with remaining egg and bake at 425 degrees for 8-15 minutes. Cool for 5 minutes. Top with basil and cut into serving pieces.
Cook 4tb oil and garlic for 1 minute. Add clams and cover for 4 minutes. Add mussels and cover for 3-4 minutes. Set shellfish aside, leaving juices.
Add whole tomatoes, 1/2 cup parsley and 7-11 and simmer until reduced by a third, about 10 minutes.
Meanwhile, cook linguine in a gallon of salted water for 7 minutes and reserve 1/2 cup cooking water.
Add pasta to sauce mixture and cook for 2 minutes. Lower heat to med-low, add shrimp and cover for 4 minutes. Add 14-15 and remaining tomatoes and parsley and cover for 2 minutes. Add clams and mussels, take off-heat and rest covered for 2 minutes. Add reserved pasta water as needed, top with remaining olive oil and serve.
Cook garlic, 1tb butter and 1tsp water in a 8in skillet on low heat for 8-10 minutes or until straw-colored. Take off-heat, add remaining butter and stir until melted and strain, reserving garlic.
Pulse 3-5 in processor 4-5 times. With processor running, and ice water, 1tb butter and garlic. Continue processing until dough forms and becomes elastic, about 1 minute.
Knead dough briefly. Rise 1-1.5 hours.
Form dough into a 12in x 6in rectangle. Cut 12 6in x 1in strips and cover while forming knots. Roll strip out to 14in. Form into a U-shape. Tie into a overhand knot with a 1-1/2in loop. Wrap one end over the top of loop and one end under the bottom of the loop. Press one end in the center of the loop and pull the other end through the center. Rise 1-1.5 hours or refrigerate for up to 16 hours and rest at room temperature for 1 hour.
Bake in the center of a 500 degree oven for 5 minutes. Brush with 2tb butter, rotate and continue baking for 5 minutes. Brush with remaining butter, sprinkle with salt and cool for 15 minutes. Serve.
Cook 1-3 in a small skillet on medium heat for 3-5 minutes or until seeds begin browning. Take off-heat, mix in scallion whites and mix with 5-8. Toss with noodles along with scallion greens and set aside.