Your guests will want to fill themselves
before they even get to the main dish!
9-ounce sheet of puff pastry, chilled
- 4 plum
tomatoes, halved lengthwise
& freshly ground pepper
tbsp extra-virgin olive oil
- 3 leeks,
white & tender green parts only, halved lengthwise and thinly
1-ounce fingerling potatoes, halved lengthwise
tsp chopped thyme
- 8 oil-cured
olives, pitted and chopped
oven to 325 degrees.
a cookie sheet with parchment paper.
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.
the tomatoes on a rimmed baking sheet, seasoned with salt and pepper,
and bake for 1 hour.
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.
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.
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.
taste best straight from the oven. Careful when you cut. Use a pizza
cutter if possible.
some garlic for even more flavor.
recipe can be prepared ahead of time. Refrigerate the pastry and toppings
separately overnight. Bring toppings to room temperature before assembling