So I named this a galette, then you see the picture in a pie dish. A bit of a contradiction I know. I used phyllo this time instead of pie pastry. Phyllo being the temperamental floppy ingredient that it is I erred on the side of caution and used a pie dish. Chicken, I know…..
Summer’s bounty is still in full bloom and the tomatoes and cucumbers just keep coming in our garden. As much as I love salads I wanted to do something a little different. A fresh and healthy side dish or even as a main dish for a lunch, this is a fun easy and yummy dish to make!
2 cucumbers diced
4 small tomatoes or 2 large diced
8oz cream cheese
4 oz feta cheese
1/2 tsp oregano
1/4 c kalmata olives sliced
8 sheets phyllo dough and melted butter to coat
Lay sheet of phllyo across pie dish and brush with melted butter repeat four times. Layer 4 additional buttered sheets in opposite direction. Fold excess sheets up and brush with melted butter.
Bake at 375 for 12-15 minutes till brown and golden.
In a mixing bowl beat together cream cheese and feta and oregano. Spread over the bottom of the phyllo crust. In another mixing bowl combine tomatoes and cucumbers, and olives with a drizzle of olive oil and and salt and pepper to taste. Pour over the cream cheese filled phyllo crust. Serve immediately.