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1
To make the pie crust:
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2
In the bowl of a food processor, combine flour, mixed spice, salt, and butter and process until mixture resembles coarse crumbs.
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3
While the motor is running, add water in increments until dough comes together to form a ball.
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4
Transfer dough to a lightly floured surface and shape into a flat disc.
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5
Refrigerate at least one hour or over night.
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6
Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
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7
To make the pie:
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8
Preheat oven to 375F (190C).
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9
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan.
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10
Place the pastry in the pie pan and crimp edges decoratively.
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11
Refrigerate at least 30 minutes, then line with aluminum foil.
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12
Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges.
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13
Remove foil and pie weights, and return to the oven for 3 to 5 minutes.
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14
Remove from the oven and transfer to a cooling rack to cool.
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15
Crack the egg in a small bowl, reserving yolk for the filling, separately.
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16
Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
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17
Slice the tomatoes, discarding the stem and root ends, into 1/4 inch slices and lightly season with the salt and pepper.
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18
Sprinkle about 13 of the bread crumbs in the bottom of the pie crust.
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19
In a small bowl, mix the mayonnaise with the reserved egg yolk and stir until smooth.
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20
Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions.
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21
Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses.
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22
Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil.
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23
Top with the remaining bread crumbs and drizzle with the olive oil.
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24
Cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes.
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25
Remove from the oven and allow to cool for at least 30 minutes before slicing and serving.
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26
Serve warm or at room temperature.
