Parmesan Crusted Heirloom Tomato Caprese Pie

Course Appetizers

Ingredients in this Recipe

1 cup frozen butter, cut in small pieces
1 large egg, lightly beaten with one teaspoon water
1 salt & pepper to taste
1 tablespoon tapioca
1/2 cup julienne sun dried tomatoes (not oil packed)
1/2 pound fresh mozzarella cheese in 1/2 inch slices
1/3 cup prepared basil pesto (I make my own in large batches and freeze in small containers)
1/4 cup finely grated parmesan cheese
2 1/2 cups all purpose flour
2 pints grape or cherry tomatoes, cut in half
2 pounds ripe heirloom tomatoes
3 tablespoons olive oil
6 8 tablespoons ice cold water

See Full Recipe at Food52