# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon fine sea salt
03 - 1/2 cup cold unsalted butter, cubed
04 - 1/4 cup ice water, plus more if needed
→ Filling
05 - 2 cups cherry tomatoes, halved
06 - 3 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1 teaspoon dried oregano (or thyme)
10 - 5 ounces feta cheese, crumbled
11 - 1 clove garlic, minced
12 - 1 tablespoon 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 - Combine flour and salt in a large bowl. Add cold, cubed butter and cut it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water and mix just until the dough holds together. Form into a disk, wrap, and chill for 20 minutes.
02 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
03 - Toss halved cherry tomatoes with olive oil, sea salt, black pepper, dried oregano (or thyme) and minced garlic until evenly coated.
04 - On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer the dough to the prepared baking sheet.
05 - Sprinkle half of the crumbled feta over the center of the dough, leaving a 2-inch border. Spoon the tomato mixture over the cheese and scatter the remaining feta and chopped basil on top.
06 - Fold the pastry edges up and over the filling, pleating as needed to form a rustic border and leaving the center exposed. Brush the folded edge with beaten egg.
07 - Bake the galette 35 to 40 minutes, until the crust is golden brown and the tomatoes are roasted. Remove from the oven and let rest for a few minutes.
08 - Finish with additional chopped basil and freshly ground black pepper. Slice and serve warm or at room temperature.
