# What You Need:
→ 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
# How to Make It:
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. 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.
06 - Bake for 35–40 minutes until golden brown and tomatoes are roasted. Let cool for a few minutes.
07 - Garnish with more fresh basil and freshly ground black pepper. Slice and serve warm or at room temperature.
