Rustic biscuit with tomatoes, mozzarella and thyme

For the test:
Flour - 300 gr.,
Butter - 125-130 gr.,
Salt - 0.5 tsp,
* Kefir - 80 ml.,
Apple vinegar 6% - 1 tsp,
Water is cold - 1 teaspoon,
Egg - 1 pc.
* (kefir can be replaced by milk, only then water is not needed)

Filling:
Average tomatoes - 5-6 pcs.,
* Mozzarella - 120 gr.
Thyme dry - 2 tsp,
Olive oil (vegetable) - 3 tablespoons,
Garlic - 1-2 tooth.,
Salt, black pepper - to taste.
* (mozzarella can be replaced with feta, and with goat cheese there will be, in general, a holiday)

How to do:
1. In a bowl of a blender with a nozzle a knife to pour in a flour, salt, to put cold butter, cut into cubes. Cut the flour with butter to the state of crumbs.
Then, add kefir, apple cider vinegar, water, egg to the flour mix. Knead the dough until it comes to a tangle. Dough wrap in food film and put into the refrigerator for at least 0.5 hours. The dough will only get better if it lasts longer in the refrigerator.
2. Roll the cooled dough into a circle with a diameter of 35-40 cm, on a flour-poured table.
Transfer to a baking sheet covered with baking paper.
To spread out the dough, moving away from the edges by 2 cm, tomatoes, cut into slices.
In a cup, mix the olive oil, thyme, rubbed garlic, salt, pepper.
For tomatoes, evenly distribute the filling from oil and thyme.
The edges of the dough can optionally be assembled to the top and tearing.
Pie to put baked in an oven at 200 gr. for 20 minutes.
After 20 minutes on top of the tomato scatter pieces of mozzarella, put on top the sprigs of fresh thyme (if any) and put in the oven for another 5 minutes.
* (if you bake with feta, or goat cheese, you can put cheeses immediately on tomatoes and bake everything together)
if during the baking process the middle of the pie swells upwards with a "bubble", make a fork with a pair of nails, and everything will fall into place.
this dough can be frozen, for three months it can be safely stored in the freezer, you will decide how to bake a cake, and you have a voila, the dough is ready!))
All! The pie is good both hot and cold.
Bon Appetit!