Slice of Eggplant & Tomato GalatteAfter flipping through my Favorites, looking at recipes that I’ve bookmarked along the way, I have come to the conclusion that the list is much too long. I love creating new food and look at the creations of others and working on new techniques but this is a little crazy. It would seem to be an obsession, since I apparently have bookmarked hundreds of recipes and techniques over the past few years.

Preparing the eggplantWhat can I say in my defense to all those bookmarks is that I love food, cooking, and trying new things. It’s a challenge to try out a completely new recipe or ingredient and end up with something so delicious. That’s where the recipe that I’m about to share came from.

Layering on the eggplant and tomatoesThe Galette is a rustic style of tart that comes from French cooking. It’s so simple that it is almost foolproof with no risk of messing it up. For some reason, I’ve never tried making them up until this point and after this, I can say that I’ll be making plenty more.

Galettes are often filled with fruit and sweets, but I decided to make a savory one using the beautiful Japanese eggplant from our garden. I paired it with fresh rosemary and thyme, tomatoes, mozzarella and goat cheese. YUM!

Galette layersI found it wonderfully yummy when the flavors came together and not to mention, the browned cheeses topping it. My hubby wasn’t so happy with this one. Apparently he only likes his eggplant if it’s been grilled or fried first. So this one wasn’t his favorite out of the things I make but he did try it out since he is the official taste tester of the kitchen. While I love the flavors, I can see where grilling the eggplant and tomatoes first would add even more yummy flavors to the dish but it isn’t necessary so do it the way you want.

Folding the galette crustThe crust is easy to make but it does need some resting time in the fridge before you use it, so be ready to make it about two hours or so ahead of time. Also do use ice water, not just cold water out of the tap. The cold water prevents the butter from melting to soon while you’re working the dough. You want the cold butter because it creates a flaky crust as it’s cooking. As with most crusts, do not overwork the dough in order to get a tender crust.

Eggplant &  Tomato GaletteIf you don’t happen to like eggplant or just have other ingredients on hand, don’t be afraid to mix things up and put in what you have or like. Galettes really are easy to make. Just slice up your ingredients thin and then layer the rolled out crust with herbs, spices, and toppings. Wrap it all up and pop it in the oven to bake. Sweet or savory is your choice. Food is about having fun and trying new tastes.

Galette Dough

1 1/2 Tbsp. plain Greek yogurt

3 Tbsp. ice water, strained to remove ice

1/4 cup all-purpose flour

1/4 cup whole wheat pastry flour

1/8 cup yellow cornmeal

1/2 tsp. sugar

1/4 tsp. salt

3 Tbsp. butter, cold and cut into small pieces

Mix the yogurt and ice water together in a small bowl. Set aside. Mix together the flours, cornmeal and salt in a large bowl. Using a fork or pastry cutter, cut the butter into the flour mixture until you have pieces ranging in sizes from bread crumbs to small peas.

Add the water/yogurt mix one tablespoon at a time to the flour mixture, mixing gently. Gently gather the wet dough pieces together and shape into a ball. Do not overwork, it will be soft. Wrap in plastic and place in the refrigerator for at least two hours (can be frozen for one month).

To bake:

Preheat oven to 375° F. Place a piece of parchment on a smooth surface and lightly flour. Roll the dough out to 1/8th thick, sprinkling with a little extra flour if sticky. Transfer the parchment paper to a unoiled baking sheet.

Layer on the ingredients, leaving about 2 to 3 inch border around the edges. After filling with the ingredients, gently fold the edges of the crust up around the edges of your layers, pleating as you work around the edges.

Bake for 30 to 40 minutes or until the crust is golden brown and the layers are bubbly and hot. Remove from the baking pan and allow to cool for at least ten minutes or until room temperature before serving.

Filling:

2 small Japanese eggplant, thinly sliced

2 medium-sized tomatoes, thinly sliced

4 to 5 sprigs of fresh thyme, stripped from stem

1 Tbsp. fresh rosemary, roughly chopped

1/2 cup fresh mozzarella, thinly sliced

1/4 cup goat cheese crumbles

Sea salt and pepper to taste

Olive oil for drizzling

Layer in tomatoes and eggplant, sprinkling each layer with salt, pepper and herbs. Finish with cheese and the rest of the herbs. Drizzle with a little olive oil. You can change-up the amounts to match your taste buds. Follow the baking instructions above.

Serve as a side or the main dish.

More Galette recipes:

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