½ cup cold unsalted butter, cubed
1½ cups all-purpose flour
⅓ cup shredded Parmesan cheese
1 teaspoon cracked black pepper
4 -6 tablespoons cold water
4 large heirloom tomatoes, cored
(about 2 pounds)
1 teaspoon kosher salt
3 tablespoons fine dry bread crumbs
½ cup thinly sliced shallot
2 teaspoons fresh thyme leaves
4 – 6 ounces semisoft goat cheese
or feta cheese, crumbled
1 egg, lightly beaten
1 tablespoon water
Fresh basil leaves
In a large bowl, cut butter into flour with a pastry blender until pieces are pea-size. Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part 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 (up to 24 hours).
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 375 F . On a lightly floured surface, roll dough to a 13-inch circle. 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 10 minutes. Serve warm or at room temperature, garnished with fresh basil and cut into wedges.