Heirloom Tomato and Eggplant Galette
Ingredients
- 1¼ c all purpose flour
- ½ t salt
- ½ t sugar
- 8 t cold butter, cut into small pieces
- 4-6 t ice water
- Extra virgin olive oil
- 1 medium eggplant, cut into ⅛-inch rounds
- 2 large heirloom tomatoes, cut into ⅛-inch rounds
- 1½ c swiss cheese, grated
- ½ c parmigiano reggiano cheese, grated
- 1 t dried oregano
- 1 egg, beaten
- 1 t fresh thyme leaves
- Salt and pepper throughout
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