Prepare the pastry recipe, adding 1 teaspoon cracked black pepper with the flour.

Shape the dough into a disc, wrap in plastic and refrigerate at least 1 hour (or up to 2 days).

In a small saucepan over medium heat, heat the olive oil.

Add 1 garlic slice to the hot oil, it should bubble; if so, add the remaining garlic.

Cook, swirling the pan often, until the garlic just begins to color on the edges, about 1 minute more. (Don’t let the garlic get too brown—it will continue to cook in the hot oil.) Set garlic and oil aside.

Bring a large pot of salted water to a boil. Add the broccolini and blanch about 2 minutes.

Using tongs, transfer while still bright green to a paper towel–lined plate. Pat dry with more paper towels.

Once the dough has rested in the refrigerator for about 1 hour, flip dough onto a lightly floured surface. Using a floured rolling pin, shape the dough into about a 12 x 15-inch rectangle, a generous ⅛ inch thick. Carefully fold in half crosswise, slide onto the rolling pin, and transfer to a parchment-lined baking sheet. Unfold and center the dough. If it tears, gently repair it with scraps.

Sprinkle with Parmesan and arrange the broccolini evenly on the dough in an attractive, casual manner, leaving a 2-inch border all around.

Nestle the tomatoes into the broccolini here and there.

Top with feta and red pepper and drizzle with 2 tablespoons of the infused oil from the fried garlic.

Season lightly with a pinch each of salt and pepper.

Fold the dough border casually over the filling without stretching it. Let it drape and fall where it will; it won’t cover all the filling.

Brush the exposed dough with egg wash.

Refrigerate until chilled, about 20 minutes.

Meanwhile, place an oven rack in the center position and preheat the oven to 400°F.

Bake the chilled tart until the crust is golden, the tomatoes begin to pucker, and the feta starts to color, about 30 minutes.

Serve warm or at room temperature, topped with fried garlic slices and a drizzle of garlic-infused oil.