In medium bowl with pastry blender or two knives cut Country Crock Plant Butter into flour until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough forms. Knead dough with floured hands and shape into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.

Place sliced tomatoes on paper towel and sprinkle lightly with about 1/4 teaspoon salt.

Melt Plant Butter in large skillet over medium heat. Add onion and remaining 1/2 teaspoon salt and cook 15 minutes, stirring occasionally until very tender and golden. Stir in 1 tablespoon thyme.

Preheat oven to 425°. Unwrap dough and roll on lightly floured surface from center to edges to form 13-inch circle. Arrange dough on parchment lined baking sheet.

Sprinkle vegan cheese over pie crust, leaving a 2-inch border around edges. Top with onion mixture. Pat tomatoes with paper towel to remove excess liquid. Arrange tomatoes over onions, overlapping if necessary, then season with additional salt and pepper if desired. Sprinkle with remaining thyme.

Fold edges of crust over tomatoes overlapping when necessary. Brush edges with remaining 1 tablespoon Plant Butter, melted. Bake 20 minutes or until crust is golden.

Cool 10 minutes on wire rack. Remove and let cool completely.