TOMATO GALETTE (FOODURISMO.COM)

Cut the tomatoes in thin round slices, salt them and let them dry up into a strainer until you need to use them.

In a bowl or blender, put all the dough ingredients and work on it until you have an elastic dough.

Knead it into a ball and let it sit in a bowl, covered with a towel.

While the dough is resting, make the stuffing by crumbling the feta, adding goat cheese, sun-dried tomatoes, basil, egg, and pepper, and stirring well.

Cut a square baking paper, put it over the dough ball, cover it with another piece of baking paper and press it with your palms to spread it wide. Then, with a rolling pin, spread it into a small sheet.

Remove the top paper and spread the dough a little more until you have a sheet about half a centimeter thick.

Sprinkle the fyllo with some crumbled rusk to absorb any water from the tomatoes.

Spread half the onion, put half of the cheese mixture, then the rest of the onion and the rest of the cheese, leaving a margin of about 4 to 5 centimeters around the edges.

Cover the surface of the pie with the slices of the tomato, add a little pepper, and start turning the edges of the dough inward.

Pour some olive oil and put the pie in the oven for about 35 to 40 minutes at 180 degrees.

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