Instructions:

Tart Shells: Place flour and salt in large bowl. Blend butter into the flour with fingers until mixture resembles coarse meal with pea sized lumps. In a separate bowl beat eggs, water, and vinegar. Add to flour mixture stirring until shaggy. Add small amounts of ice water if needed to help dough come together. Turn onto lightly floured surface, gather together; knead gently. Form dough into flat rectangle, wrap tightly in plastic wrap and chill overnight. Cut the dough into 4 even pieces. On lightly floured surface, roll dough out to rounds 1” larger than the tart shells. Preheat oven to 425°F. Gently pat dough into bottom of shells and up sides. Leave ½” hanging over edge, fold over and crimp like pie shell. Beat the reserved egg white with 1 Tbsp. water; brush edges of the crusts with mixture. Sprinkle ½ tsp. Parmesan into each shell, coating the bottom evenly.

Filling: In a small bowl combine the egg yolk, feta, remaining Parmesan, mayonnaise, oregano, and black pepper. Fold together thoroughly with spatula. Divide filling evenly into tart shells. Spread slightly to cover. Place tomatoes into the tarts, working from center outwards. Press the tomatoes slightly into filling. Use smaller tomatoes to fill the holes. Divide remaining tomatoes between tops of tarts. They will cook down during baking. Sprinkle capers evenly on top of the tomatoes. Place filled tarts on parchment lined sheet pan. Bake at 425°F for 25 min. Turn tarts and bake for 25 more min. or until edges are golden brown and internal temperature is 180°F. Serve warm. Enjoy!