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COMBINE the flour and salt in the bowl of your stand mixer. Or you can of course knead the dough by hand. Make sure the butter comes right out of the fridge, so it's really cold. Cut the butter into cubes and mix little by little on medium speed along with the flour and salt.
Add the ice water, one spoon at a time, and knead until you've reached a firm dough ball. PLACE the dough ball on a floured surface and use the rolling pin to flatten the dough. Not too thick, but also not too thin, otherwise the filling won't keep its shape during baking.
GREASE the springform pan with butter and transfer the dough into the form. PRESS with your hands to create a nice and even layer of dough and REMOVE the overlaying edges. SET the form in the fridge for about half an hour.
Meanwhile, cut the tomatoes into slices and sprinkle them with salt. PLACE them on paper kitchen towels to get a little bit of moist out of them to prevent the pie from becoming mushy.
SLICE the cherry tomatoes in half. PEEL and cut the red onion in half rings and set aside.
PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit. COMBINE the eggs, cream and a little more than half of the grated cheeses. REMOVE the thyme stems and add the thyme leaves to the mixture.
Season with pepper and salt. USE a fork to poke small holes in the bottom of the dough. DIVIDE the red onion rings over the bottom and pour over half of the cream mixture.
Divide half of the tomato slices and cherry tomatoes and then the other half of the cream mixture. Then the rest of the tomatoes and top it off with the leftover grated cheeses.
Don't cover up all the tomatoes since you still want to see them. BAKE the pie for about 40 minutes, or until the cream and egg mixture is set and the cheese is golden brown. Enjoy!