Cut the butter and shortening into tablespoon sized pieces. Take the bowl from the freezer and add the butter and shortening. Using a pastry cutter or fork, cut the butter into the flour mixture until the mixture resembles a coarse meal. The biggest chunks of fat should be the size of small peas. Alternatively you can pulse in a food processor to get the same result.

Place the bowl in the freezer again. Prepare the ice water.

Remove the bowl from the freezer. Keep adding ice water 1 tablespoon at a time*, gently tossing the mixture with a fork. Gently squeeze a small handful of dough in your fist. If the dough still crumbles and doesn't stick together, keep adding water one tablespoon at a time.

Gently knead the dough together in the bowl so it forms a cohesive ball. Turn the dough onto a work surface. Gently flatten the ball into a disc about 1.5″ tall.

Wrap the discs in plastic wrap. Place in the fridge to rest for 2 hours.

Lightly flour a work surface. Roll out the disc to 12” in diameter, flouring over and under the dough as you go to prevent sticking.

Place the rolled out dough on a lined baking sheet, place baking sheet in fridge.

Place sliced tomatoes in a bowl and sprinkle on 1 teaspoon of salt. Toss gently to combine. Let sit for 10 minutes. Then remove the tomatoes and place them evenly on paper towels. Blot the tops of the slices with paper towels to remove excess moisture. Discard any remaining liquid in the bowl.

Place the tomatoes back in the bowl. Add the remaining salt, thyme, freshly ground black pepper, and garlic.

Combine the cream cheese and feta. Remove your dough from the fridge. Spread the cheese mixture on the dough, leaving about a 1 1/2” gap from the edges.
Place the tomatoes in an even layer over the cheese.

Fold up the edges of the dough so they lay over the filling. Brush the dough with the egg. Drizzle olive oil on top of the filling.