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1
Preheat the oven to 325.
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2
Line a cookie sheet with parchment paper.
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3
On a lightly floured surface, roll out the puff pastry 1/16 inch thick.
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4
Cut out a 12-inch round and transfer it to the cookie sheet.
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5
Refrigerate for at least 20 minutes.
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6
Arrange the tomatoes on a rimmed baking sheet, season with salt and pepper and bake for 1 hour.
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7
Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil.
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8
Add the leeks, season with salt and pepper and cook over low heat, stirring occasionally, until tender, about 10 minutes.
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9
Let cool to room temperature.
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10
In a bowl, toss the potatoes with the remaining 1/2 tablespoon of olive oil and season with salt and pepper.
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11
When the tomatoes are done, slide them to 1 side of the baking sheet and scatter the potatoes on the other.
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12
Bake at 350 for 20 minutes, or until the potatoes are tender and golden and the tomatoes are lightly browned.
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13
Let cool.
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14
Turn the oven up to 400.
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15
Spread the leeks on the puff pastry round to within 1 inch of the edge.
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16
Top with the tomatoes, potatoes and thyme.
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17
Bake for about 30 minutes, or until the edge is puffed and golden.
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18
Scatter the olives over the galette, cut into wedges and serve.
