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All-purpose flour, for surface

Pate Brisee

2 1/2 pounds medium tomatoes, cored and sliced 1/4 inch thick crosswise

1 medium onion, quartered lengthwise and thinly sliced crosswise

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

2 tablespoons finely chopped fresh oregano, plus small sprigs for serving (optional)

1/3 cup chopped pitted oil-cured black olives

4 ounces feta cheese, crumbled (3/4 cup)

1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash

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