Cut the butter in to chunks, place in the food processor, and hit the pulse function several times till the butter breaks down a little.
Add to this the flour, and blend together, the food processor will bring these ingredients together well. To this add the egg yolk and a little warm water, whilst still on, the dough will begin to form into a ball at this stage.
Once the ball has formed, remove it from the machine place in a mixing bowl, cover with glad wrap and refrigerate for 30 mins.
Fry off the onion, garlic, and oregano till they begin to colour, in olive oil please, then add the diced tomato, reduce the heat and allow to simmer for 20 minutes, season to taste.
Roll out the pastry, to fit your greased baking tray, once fitted cover with glad wrap and rest in the refrigerator for 30 minutes.
Remove from fridge, prick the surface all over, and blind bake in the oven for 10 – 15 minutes.
Now fill the pastry with the tomato, peppers, , olives, basil, oregano and feta, evenly across the whole surface.
Heat in the oven for 15 – 20 minutes prior to serving.
Notes
Serving suggestions for this tart would be Nicoise Salad, excellent choice