Parmesan Crusted Heirloom Tomato Caprese Pie

Ingredients

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

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