Rustic Tomato Tart

For the crust (recipe makes 2 crusts and you’ll only need one for this amount of filling):

In the bowl of a food processor, pulse together flour and salt. Add butter and mix until it resembles a coarse meal. With the machine running, slowly add water and process until a dough comes together.
Add more water if dough seems too dry.

Divide the dough into two equal size balls and flatten into disks. Wrap each disk in plastic wrap and chill at least 1 hour before rolling out.

Roll one of the pie crusts out on a floured surface and then place in a greased pie pan that you’ve first covered with parchment paper. Refrigerate the other disk of dough, or freeze it for another use.

For the filling:

Preheat oven to 425 F.

Layer the crust with tomatoes and green peppers. Drizzle the veggies with a little bit of olive oil. Season with salt and pepper but don’t use too much salt because feta cheese is salty. Sprinkle the crumbled feta cheese across the top.

Put it in the oven and bake for 20 minutes. Reduce oven temperature to 375 F and bake for an additional 15 minutes. Remove it from the oven and allow to cool for a few minutes before cutting.

Notes:
– Prep time includes 1 hour refrigeration time for the pie crust.