A summer tomato galette

1.	In a big bowl whisk flour with the rest of ingredients.
2.	Knead by hand until combined and having a smooth dough.
3.	Cover the dough with a plastic wrap and let it rest to the fridge for 30 minutes.
4.	In another bowl, prepare the filling. Mix yogurt with cream cheese. Add herbs and seasonings.
5.	Preheat the oven to 180o Celsius.
6.	Dust your working surface with flour. Using a rolling pin, roll the dough to make the phyllo.
7.	Slice tomatoes thinly and cherry tomatoes in halves.
8.	Put phyllo dough onto a non-stick baking paper and transfer onto the baking tray.
9.	Spread the filling over the phyllo and layer with thinly sliced tomatoes and cherry tomatoes.
10.	Place over zucchini blossoms and feta cubes.
11.	Fold the edges of the phyllo to create a rustic crust.
12.	Spread some olive oil over the crust and sprinkle with black sesame.
13.	Bake for 40 minutes.
14.	Let it cool before serving.
15.	Sprinkle with basil leaves and enjoy!

	PHYLLO DOUGH
	50 gr oat flour
	200 gr all-purpose flour
	70 gr grated myzithra cheese
	100 gr Greek yogurt
	150 gr melted butter
	1 egg
	½ tsp salt
	FILLING
	100 gr Greek yogurt
	100 gr cream cheese
	3-4 heirloom tomatoes
	20 -25 cherry tomatoes
	3-4 zucchini blossoms
	100 gr feta cheese in cubes
	2 tbsp chopped basil & mint leaves
	2 tbsp olive oil
	1 tbsp black sesame
	Salt- pepper
	Basil leaves for serving