An eggplant and tomato galette is a savory tart that features the rich flavors of roasted eggplant combined with the sweetness of fresh tomatoes. This rustic dish is perfect for a light meal or as an impressive appetizer.
Ingredients
For the crust:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water (more if needed)
For the filling:
• 1 medium eggplant, diced or thinly sliced
• 2-3 medium ripe tomatoes, sliced
• 1 cup shredded cheese (such as mozzarella, goat cheese, or feta)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon fresh basil leaves (or 1/2 teaspoon dried basil)
• Salt and pepper to taste
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Optional: fresh basil for garnish
Instructions
1. Make the crust: In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. Prepare the eggplant: In a skillet, heat olive oil over medium heat. Add the eggplant and sauté for about 5-7 minutes, or until the eggplant is tender and slightly caramelized. Stir in the minced garlic, basil, salt, and pepper. Remove from heat and let cool slightly.
6. Roll out the dough: On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it to the prepared baking sheet.
7. Assemble the galette: Sprinkle a little shredded cheese evenly over the center of the rolled-out dough, leaving a 2-inch border around the edges. Spoon the sautéed eggplant mixture over the cheese. Layer the sliced tomatoes on top of the eggplant.
8. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
9. Prepare the egg wash: In a small bowl, whisk together the egg and milk. Brush the egg wash over the exposed crust.
10. Bake: Bake the galette for 25-35 minutes, or until the filling is hot and the crust is golden brown.
11. Cool and serve: Allow the galette to cool slightly before slicing. Serve warm or at room temperature, optionally garnished with fresh basil.
Aprile's Kitchen 