Place flour in a mixing bowl and cut in cubes of cold butter until only pea sized or smaller pieces remain. Add 1/4 cup of iced water and using a spatula gently toss into the flour mixture to combine. The mixture will start to clump a bit, add 1 Tbsp at a time more water until only a small amount of loose flour remains. Turn it out on a clean counter and using your hands press the loose flour and form into a ball. Wrap in saran wrap tightly and refrigerate for at least 1 hour.

Slice tomatoes 1/4" thick and place on a baking sheet lined with paper towel. Sprinkle tomatoes on both sides with salt and let them sit for at least 40 minutes to try and get out as much juices as possible. Dab the tops with more paper towel as well.

Preheat oven to 400 degrees Fahrenheit

Take dough out of the fridge and roll it out approximately 12"-14" wide. Top with goat cheese in the center being sure to leave 2" around the edges with no toppings. Spread goat cheese as much as you can to cover the dough as it will act as a barrier between the juicy tomatoes and the dough.

Layer the tomatoes in the center right on top of the goat cheese and sprinkle with garlic, oregano leaves, salt, and pepper as desired.

fold edges over the tomatoes pinching the dough together where it overlaps.

Whisk 1 egg with 1 tbsp water and brush over all the dough. Sprinkle Parmesan all over the top and place in the oven while the dough is still cold. (it is important to keep the dough as cold as possible. Place the dough back in the fridge if needed after rolling to keep cold if your ingredients are not ready!

Bake for 30-35 minutes until dough is golden brown on the edges. Be very careful when removing from the oven it may look like a "pool" of juices on the top. Don't worry this will all soak back into the center while cooling. Be sure to cool for 10 minutes before cutting and serving it will be very hot in the center.