Make the bottom
Preheat the oven to 180 °C. Melt the butter. Coarsely chop the flaxseed. Combine all the ingredients for the bottom, season with salt and pepper and knead everything together. Butter the cake pan and sprinkle with some almonds. Take two sheets of baking paper and roll out the dough between them to about the size of the pie pan. Remove the top sheet, turn the dough over and place the dough in the pie pan. Don't panic if the dough cracks a bit; you can easily fix that. Push the dough well against the edges, remove what is too much and use the excess to repair cracks or to thicken the wall where it is too thin. Prick holes in the bottom with a fork and bake in the oven for 10 minutes.

Make the filling
First whip the cream in a blender, then add half of the feta (100 grams) and blend until thick. Mix in the egg. Season with black pepper.
Remove the bottom from the oven and let it cool a bit first. Meanwhile, halve the tomatoes.
Carefully remove the pie bottom from the pie pan so that it does not break.
Fill the pie bottom with the cheese sauce. Crumble the rest of the feta over it and push in the tomatoes, cut side up. Season with salt, pepper and thyme. Pour some olive oil over them in a thin stream and put the pie without pie form in the oven for another 25 minutes.