- 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
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.