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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