A rustic, flaky butter crust cradles juicy heirloom tomatoes, briny feta, and fresh herbs for a bright, savory bite that tastes like peak summer. Simple, elegant, and irresistibly aromatic straight from the oven.
If making homemade pie dough, prepare it and chill for at least 2 hours.
Preheat the oven to 400°F (200°C).
Slice tomatoes, sprinkle with salt, and place between paper towels; gently press to remove excess moisture.
On a lightly floured surface, roll dough into a 10–12 inch circle. Transfer to a parchment-lined baking sheet.
Scatter half of the feta in the center, then add thinly sliced red onion, thyme, and basil, leaving a 2–3 inch border.
Arrange tomato slices evenly on top. Add remaining herbs, onions, and feta; drizzle with olive oil. Fold the dough edges over the filling.
Whisk 1 egg with 1 tablespoon water and brush the dough edges with the egg wash.
Bake 30–40 minutes, or until the crust is golden brown and the filling is bubbly. Cool slightly before slicing.