Pulse the flour and salt in a food processor to combine. Add the chilled butter and pulse until the mixture resembles coarse meal with pea-sized pieces of butter remaining.

Add the ice water and pulse until the dough just begins to form clumps. Turn the dough onto a work surface, form into a 6-inch disk, wrap in plastic, and chill for at least 30 minutes—this relaxes the gluten to ensure a tender crust.

Heat the oven to 400°F. Roll the dough out on a lightly floured surface into a 12-inch circle, then transfer it to a parchment-lined rimmed baking sheet.

Mix the breadcrumbs, Parmesan, olive oil, thyme, and garlic in a small bowl until the crumbs are evenly coated. Reserve this mixture for the topping.

Spread the shredded cheese over the dough, leaving a 2-inch border at the edges.

Arrange the tomatoes in an attractive circular pattern on top of the torta, partially overlapping them. Press gently on the tomatoes to settle them into the cheese, then sprinkle with the reserved breadcrumb mixture.

Fold the edges of the dough over the tomatoes, pleating it as you go to form a rustic border. Bake until the crust is deep golden brown and the tomatoes have softened, about 35 to 40 minutes.

Transfer the sheet to a wire rack and let the torta rest for 10 minutes to allow the juices to set before slicing. Serve warm.