Ingredients

Method

For the pastry:
• 250 g stoneground flour
• 1/2 t salt
• 200 g unsalted butter, cubed
• 3⁄4 cup thick sour cream
For the filling:
• 5 (600–700 g) large, firm, ripe tomatoes, sliced
• sea salt and freshly ground black pepper, to taste
• 30 g Parmesan, grated
• 70 g feta, crumbled
• 1 t oregano
• olive oil
• wild rocket, to garnish
Ingredients aren't specified.

Method

Ingredients

1. To make the pastry, mix the flour and salt. Cream the butter and sour cream together, then mix in the flour to make a soft dough. Turn out onto a large sheet of lightly floured baking paper. Cover with another sheet of paper, then roll into a circle 30 cm in diameter. Chill for 1 hour.
2. To make the filling, sprinkle the tomatoes with salt and allow to stand for 10 minutes to remove excess moisture. Pat dry using kitchen paper.
3. Place the pastry on a baking sheet and peel off the top sheet of baking paper. Sprinkle the Parmesan over the pastry, leaving a border of 3–5 cm. Add the crumbled feta, oregano and season with pepper. Top with the tomatoes. Fold the pastry over the tomatoes and moisten the tomatoes with a little olive oil.
4. Bake at 190°C for 40 minutes, or until golden brown. Add a twist or two of black pepper. Allow to stand for about 10 minutes before serving. Garnish with a handful of wild rocket.

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