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1
To prepare the crust: Chop the basil leaves, then add them to a small bowl of a food processor and pulse until thoroughly minced.
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2
Set aside.
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3
In the large bowl of a food processor, combine flour, salt, and butter and pulse until butter is the size of peas.
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4
Add minced basil and continue to pulse until basil is uniformly distributed and dough just begins to show signs of sticking together.
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5
With machine running, add ice water, one tablespoonful at a time, until dough clumps together.
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6
The dough should take on a uniform green color as the basil is moistened and incorporated into the dough.
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7
Gather dough together and wrap in plastic wrap, flattening it into a 1/2-inch thick disc.
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8
Chill dough for 30 minutes.
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9
Once its chilled, roll dough out between layers of plastic wrap, then transfer to a glass or ceramic baking dish, crimping edges decoratively.
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10
Bake for 8 minutes at 450 F. Check during baking to press down any air bubbles that might form under the crust.
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11
Let crust cool (about 15 minutes), and reduce oven temperature to 400 F.
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12
While the crust is cooling, prepare the feta filling by mixing together the cottage cheese, feta, egg, and freshly-ground black pepper.
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13
Slice the tomatoes, sprinkle the slices with salt, and let them sit for a few minutes to draw out some of the moisture.
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14
Pat tomato slices dry with paper toweling.
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15
Spread feta mixture evenly over the crust, then sprinkle with oregano.
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16
Layer tomato slices on top of the feta mixture in concentric circles, starting at the outside edge, and then sprinkle the tomatoes with a bit more sea salt.
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17
Bake at 400 F for approximately 30 minutes.
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18
Let crostata cool slightly (about 30 minutes) to let juices redistribute and the cheese filling to set before slicing and serving.
