Mini Tomato Tarts

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 37

Bake pies until top crusts are golden brown and middles are bubbling, about 25 minutes.

Let cool completely in tin on a wire rack.