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1 ½ lbs cherry tomatoes
2 cloves garlic, very thinly sliced
4 fresh oregano or thyme sprigs
1 cup olive oil
Kosher salt
12 oz crumbled feta cheese
¼ cup + 2 tbsp olive oil
¼ cup water
1 loaf crusty bread, sliced ½”
Thyme + oregano leaves, to garnish
Flaky sea salt
Freshly cracked black pepper
Preheat the oven to 375F°. Add the cherry tomatoes, sliced garlic, and fresh herbs to a 12″ cast-iron skillet. Cover with the olive oil, season with a pinch of salt, and stir to combine. Tomatoes do not have to be completely submerged in oil, but should be more than halfway submerged. Roast for 35-40 minutes, or until the tomatoes are soft and caramelized.
In a food processor, combine the feta, olive oil, and water. Blend for a few minutes until smooth and creamy, scraping down the sides of the bowl as needed.
Spoon the feta cheese into a bowl. Add the roasted tomatoes over top, along with a generous drizzle of the oil from the skillet. Top the tomatoes with a few oregano leaves, flaky sea salt, and freshly cracked black pepper.
1. 6 tablespoons unsalted butter
2. 1/2 cup white sugar
3. 1/2 cup brown sugar
4. 1/4 cup water
5. 1/4 teaspoon cinnamon
6. 1 pinch salt
7. 5 apples - peeled, cored and sliced
8. 1 pastry for double-crust pie
1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
3. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
4. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
5. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
6. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing