When I was apprentice in Bordeaux, we used to make ''French pizzas" which is based on thin pie dough crust rather than bread. It makes it more savory, flaky and rich of course. South of France has a wide range of 'French pizza options.
Yields a 9''x13''x1''/23x33x2.5cm greased baking tray line with parchment or silicone mat.
Rub butter into flour and salt with your finger tips, or use a food processor. Add the egg and water, and mix until just combined. Chill to harden. Work out dough to soften onto a floured countertop. Roll out into a 3mm thick rectangle (Larger than the tray). Lay dough over the prepared baking tray, and with your thumbs apply pastry against the edges of the pan, prick with a fork and chill to rest. Trim off excess dough, and keep refrigerated for up to 3 days; uncovered – or freeze for weeks.
In a food processor, blend basil leaves with olive oil, garlic, nuts, parmesan, and lemon juice. Season with salt and pepper to taste. Pesto will solidify once refrigerated. Use about half of the pesto, and save remaining for later use.
Spread tomato paste on the chilled crust. Top with bread crumbs (It absorbs extra moisture from the tomatoes). Drizzle a generous amount of pesto, and overlap tomato slices, garnish with olive halves, and season with some dried oregano, salt and pepper.
Preheat oven with a pizza stone (Look up at Shop Page). Bake tomato pie in a 400ºF/200ºC oven for 40 minutes. Then, carefully remove tart from the baking tray and slide directly onto the hot pizza stone; finish baking for 15 minutes more. Garnish with cherry tomato halves and basil leaves. Serve tomato tart warm – Bon appétit!