# Components:
→ Pastry
01 - 1 1/4 cups 160 g all-purpose flour
02 - 1/2 tsp fine sea salt
03 - 1/2 cup 115 g cold unsalted butter, cubed
04 - 1/4 cup 60 ml ice water, plus more if needed
→ Filling
05 - 2 cups 300 g cherry tomatoes, halved
06 - 3 tbsp olive oil
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
09 - 1 tsp dried oregano or thyme
10 - 5 oz 140 g feta cheese, crumbled
11 - 1 clove garlic, minced
12 - 1 tbsp fresh basil, chopped (plus extra for garnish)
→ Finish
13 - 1 egg, beaten (for egg wash)
14 - Freshly ground black pepper, to taste
# Directions:
01 - In a large bowl, combine flour and salt for the pastry. Add cold butter and work it in with your fingertips or a pastry cutter until mixture resembles coarse crumbs. Add ice water gradually, mixing until dough just comes together. Shape into a disk, wrap in plastic, and chill for 20 minutes.
02 - While dough chills, preheat the oven to 400°F 200°C. Line a baking sheet with parchment paper.
03 - In a bowl, toss cherry tomatoes with olive oil, salt, pepper, oregano or thyme, and minced garlic.
04 - On a floured surface, roll out the chilled pastry to a rough 12-inch 30 cm circle. Transfer to the prepared baking sheet.
05 - Sprinkle half the feta over the center of the dough, leaving a 2-inch 5 cm border. Top with cherry tomato mixture and sprinkle with remaining feta and chopped basil.
06 - Fold the pastry edges up and over the filling, pleating as you go to form a rustic edge the center will be exposed. Brush pastry with beaten egg.
07 - Bake for 35–40 minutes until golden brown and tomatoes are roasted. Let cool for a few minutes.
08 - Garnish with more fresh basil and freshly ground black pepper. Slice and serve warm or at room temperature.
