Heirloom Tomato and Olive Galette
Ingredients
1 disc basic pie dough*
1 each red, yellow, and green heirloom tomato, thickly sliced and patted very dry
½ cup kalamata olives, halved
1 teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil
2 tablespoons fresh oregano leaves
1 cup crumbled feta cheese
Preparation
Roll crust out to a 10 inch circle. Transfer to a parchment lined rimmed baking sheet. Sprinkle half the feta on crust, then layer alternating slices of tomato, leaving 1 inch on edge. Scatter olives over tomatoes, add oregano, drizzle with 2 tablespoons olive oil, salt & pepper, and the rest of the feta. Fold edges of dough over outer edge of tomato slices. Bake at 375 for 40 minutes. Cool slightly, drizzle with remaining olive oil, and slice into wedges.
