Roasted Pepper Galette with Feta | Rustic Savory Tart

In a bowl, mix the flour with a pinch of salt, then rub in the cold, diced butter until you get a crumbly texture.

Add 2-3 tablespoons of ice water and quickly knead into a smooth dough ball. Wrap in cling film and place in the fridge to rest for at least 30 minutes.

Wash and seed the Kapia peppers, then cut them into thin rings or longitudinal strips. Heat 1 tablespoon of extra virgin olive oil in a pan, add the crushed garlic and peppers, and sauté over medium heat for 4-5 minutes until slightly softened. Season with salt, pepper, and dried oregano.