Parmesan Crusted Heirloom Tomato Caprese Pie

Name: 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