Tip : If you are using store-bought frozen pie dough, defrost and gently remove from pie tin. Place the dough on a sheet of parchment paper. Dust a rolling pin with a little flour and then roll out the dough to make a 12" circle.
Ingredients
Pie Pastry
- 1 frozen pie crust, defrosted rolled into a 12" circle
Filling
- 8-10 kalamata olives pitted and sliced in half
- 3-4 medium tomatoes randomly sized and colored, sliced
- kosher salt
- 1.5 tbsp olive oil
- 1 clove grated garlic
- 2.5 oz goat cheese
- 1/2 cup parmesan
- 1/4 cup shredded mozzarella cheese (6 ounces)
- 3-4 sprigs fresh thyme
- 1 whole egg + a bit of water for an egg wash
Instructions
- Preheat oven to 400°F
Gather all ingredients before starting the recipe.
- Slice 8-10 kalamata olives in half and set aside.
- Slice 3-4 medium tomatoesseason liberally kosher salt and place in a colander. This will draw out the juices.
- Add 1.5 tbsp olive oil to a small bowl and stir in 1 clove grated garlic, set aside.
- Combine 1/2 cup parmesan and 1/4 cup shredded mozzarella cheese (6 ounces), in a small bowl, and set aside.
- Roll out 1 frozen pie crust, defrosted into a 12" circle and slide onto a flat sheet lined with parchment paper.
- Brush the dough with a little garlic oil, then spread 2.5 oz goat cheese on the pastry, sprinkle with parmesan and grated mozzarella.
- Remove tomato slices from colander and place them onto a paper towel. Blot the tops of the tomatoes until they are dry, then lay the tomato slices onto the cheese mixture in concentric circles, starting at the outer edge. Drizzle with the remaining olive oil.
- Fold the edges of the pastry over the galette, pleating them.
- Mix 1 whole egg + a bit of water for an egg wash and brush the wash all over the exposed edge.
- Bake for 30-40 minutes in a preheated 400°F oven.
- Remove from oven when the crust is golden and sprinkle with fresh thyme.