4 large heirloom tomatoes, cored
1/3 cup shredded Parmesan cheese
1/2 cup cold unsalted butter, cubed
1 1/2 cups all-purpose flour
1 teaspoon cracked black pepper
4 – 6 tablespoons cold water
1 teaspoon kosher salt
3 tablespoons fine dry bread crumbs
2 teaspoons fresh thyme leaves
1/2 cup thinly sliced shallots
4 -6 ounces semi soft goat cheese or feta cheese, crumbled
1 egg, lightly beaten
1 tablespoon water
Fresh basil leaves
* In a large bowl, mix butter with flour with a pastry blender until pieces are pea-size. Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over parts of the mixture; toss with a a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened. Form dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle.
* Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan, sink or paper towels. Sprinkle with salt and let drain for 30 minutes.
* Preheat oven to 375F.
* On a lightly floured surface, roll dough to a 13-inch circle. (Don’t worry if it’s not perfectly round). Fold in half to transfer to a large baking sheet, lined with parchment paper; unfold.
* Evenly spread bread crumbs on pastry, leaving about a 2-inch border. Layer tomatoes, shallot, thyme and goat cheese on bread crumbs. Fold crust over filling, pleating as necessary and leaving some filling exposed in center. Combine egg and 1 tablespoon water; brush on edges of pastry.
* Bake for 30 to 40 minutes or until crust is browned and crisp. Cool at least 5-10 minutes. Serve warm or at room temperature, garnished with fresh basil (snipped if leaves are large) and cut into wedges.