1tablespoonschopped fresh herbs such as oregano, thyme and basil (or 1 teaspoon dried herbs)
1 zucchinihalved lengthwise and cut into ¼ inch slices
10ozcherry tomatoes(about 2 cups), halved
¼ teaspoonfreshly ground black pepper
In a medium mixing bowl, whisk together the flour and salt. Cut the butter into ½ inch cubes and cut into the flour mixture with fingers or a pastry blender.
Sprinkle in the cold water and work the dough with hands until you can form it into a ball. Flatten the ball into a disk and wrap in plastic wrap. Chill the dough for at least an hour.
Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
In a food processor, pulse together the feta and cream cheese until well combined.
Add the chopped garlic, olive oil and fresh or dried herbs. Process on high speed until smooth.
Toss together the halved cherry tomatoes and sliced zucchini with salt and pepper, the olive oil, and remaining herbs
Assemble the Tart
Roll the pie dough out into a rough 12-inch circle. Fold the dough in half, transfer to the prepared sheet pan, and unfold. Spead the whipped feta evenly in the center until about ⅕ inches from the edge. Spread the tomato and zucchini mixture on top.
Fold the edges of the crust over the tart to contain the filling, leaving the center uncovered.
Mix together the egg yolk and a splash of water and brush over the exposed crust. Bake in the preheated oven for 30-40 minutes until crust is deeply golden and vegetables are tender.