Potato & Tomato Galettes

• 2 tablespoons extra virgin olive oil, plus more for baking sheet
• 1 teaspoon fresh thyme leave, plus sprigs for garnish
• 12 teaspoon coarse salt
• 3 medium red potatoes, cut crosswise into 1/8-inch-thick rounds (3 inches in diameter each, about 3/4 pound total)
• 1 medium tomatoes, cut crosswise into 8 slices (1/2 pound)

1. Preheat oven to 400 degrees.
2. Brush a baking sheet with oil; set aside.
3. Stir thyme, oil, and salt in a medium bowl.
4. Add potatoes; toss to coat.
5. Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each).
6. Add tomatoes to bowl with remaining oil mixture; turn to coat.
7. Place 2 tomato slices on top of each potato round.
8. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes.
9. Garnish with thyme sprigs.

extra virgin olive oil, thyme, coarse salt, red potatoes, tomatoes

Taken from www.food.com/recipe/potato-tomato-galettes-254901 (may not work)