INGREDIENTS:

• one 9-ounce sheet of puff pastry, chilled
• 4 plum tomatoes, halved lengthwise
• salt & freshly ground pepper
• 2½ tbsp extra-virgin olive oil
• 3 leeks, white & tender green parts only, halved lengthwise and thinly sliced crosswise
• six 1-ounce fingerling potatoes, halved lengthwise
• 1½ tsp chopped thyme
• 8 oil-cured olives, pitted and chopped

INSTRUCTIONS:

1. Preheat oven to 325 degrees.
2. Line a cookie sheet with parchment paper.
3. On a lightly-floured surface, roll out the puff pastery 1/16-inch thick. Cut out a 12-inch round and transfer it to the cookie sheet. Refrigerate for at least 20 minutes.
4. Arrange the tomatoes on a rimmed baking sheet, seasoned with salt and pepper, and bake for 1 hour.
5. Meanwhile, in a large skillet, heat 2 tbsp of the olive oil. Add the leeks, season with salt & pepper and cook over low heat, stirring occasionally, until tender, about 10 minutes. Let cool to room temperature.
6. In a bowl, toss the potatoes with the remaining ½ tbsp of olive oil and season with salt & pepper. When the tomatoes are done, slide them to 1 side of the baking sheet and scatter the potatoes on the other. Bake at 350 degrees for 20 minutes, or until the potatoes are tender and golden and the tomatoes are lightly browned. Let cool.
7. Turn the oven up to 400 degrees. Spread the leeks on the puff pastry round to within 1 inch of the edge. Top with the tomatoes, potatoes and thyme. Bake for about 30 minutes, or until the edge is puffed and golden. Scatter the olives over the galette, cut into wedges and serve.

THE SECRET:

This taste best straight from the oven. Careful when you cut. Use a pizza cutter if possible.

Add some garlic for even more flavor.

The recipe can be prepared ahead of time. Refrigerate the pastry and toppings separately overnight. Bring toppings to room temperature before assembling and baking.