- 2½ cup all-purpose flour, for rolling surface
- 1 teaspoon kosher salt
- 8 ounce (2 sticks) cold unsalted butter, cut into small pieces
- ¼ cup ice water, maybe a bit more
- 2 cup cherry or grape tomatoes
- 1 shallot minced
- 1 clove garlic, peeled and minced
- 3 tablespoon olive oil
- 2 ounce feta cheese, crumbled
- 2 tablespoon fresh oregano leaves, minced
- 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
Make the crust: Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just comes together (no longer than 30 seconds).
Divide dough in half, shape each into a square, and wrap in plastic. Refrigerate dough for at least 1 hour (or up to 2 days), or freeze for up to 1 month.
On a lightly floured surface, roll out cold dough to 1/8 inch thick. Using a paring knife, cut out twenty four 3-inch squares, and fit into cups of 2 mini-muffin tin, leaving an overhang. Refrigerate for 30 minutes.
Preheat oven to 400 degrees. Spread the tomatoes, garlic and shallots onto a parchment lined rimmed baking sheet. Drizzle with oil, season with salt and pepper, and roast, switching positions of sheets halfway through, until tomatoes begin to shrivel, about 20 minutes. Let cool.
Divide half the chopped oregano and feta among the dough-lined tins. Top with tomato mixture. Sprinkle remaining oregano. Fold corners of dough toward centers. Brush with egg wash.
Reduce heat to 375. Bake pies until top crusts are golden brown and middles are bubbling, about 25 minutes.
Let cool completely in tin on a wire rack.