Tart dough (enough to fill your pan of choice)
2 tablespoons extra-virgin olive oil
Thinly sliced tomatos. (enough to line your pan)
1 tablespoon chopped fresh dill, plus more for garnishing
Kosher salt and black pepper
4 eggs (or enough to cover your mixture)
1 cup crumbled Feta
Heat oven to 425° F.
Line your baking pan with tart dough and spread with olive oil.
Thinly slice tomatoes and use them to line the dough in pan. Sprinkle with salt, pepper and dill.
Whisk together eggs and pour over feta and tomatoes.
Cook until the frittata is just set in the middle, 10 to 12 minutes.
Serve garnished with more dill.