For the Dough:

1. Mix flour, salt, black pepper and grated nutmeg in a large bowl. Add the cubed butter using a pastry cutter breaking the butter into a course texture.
2. Beat the egg with the cold water.
3. Make a well in the center of the flour mixture and add the egg wash. Stir until the dough comes together. If the dough does not come together add a tablespoon of cold water at a time and until the dough comes together.
4. Place parchment paper in the pan.
5. Form the dough into ball and on a floured surface roll the dough out.
6. Roll the dough around a floured rolling pin and unroll it over the prepared pan.

For the Topping:

1. Arrange a single layer of sliced tomatoes over the tart. Leaving about a one inch border of the dough to fold over and pinch with a fork.
2. Combine the chopped scallions, parsley and garlic and sprinkle over the tomatoes.
3. Season the top with the red pepper flakes, black pepper, salt and dried oregano.
4. Sprinkle the cheeses over the top of the tart and drizzle with the olive oil.
5. Preheat Oven at 425 F.
6. Bake the tart for 25 - 30 minutes until the crust is a beautiful golden color.