Tomatoes and Eggplant, two late summer vegetables fresh from the garden, on top of melty, stringy, Mozzarella and Parmesan cheese, all wrapped up in a light and flaky crust. Simple and delicious!
For the crust...
1 1/2 cups all purpose flour
1/2 teaspoon salt
9 tablespoons unsalted butter, cut into small pieces
4-6 tablespoons ice water
For the filling...
Extra virgin olive oil
1 medium eggplant, cut into 1/8-inch rounds
2 large tomatoes, cut into 1/8-inch rounds
1 1/2 cups grated mozzarella cheese
1/2 cup plus 2 tablespoons grated parmesan cheese
1 tablespoon slivered fresh basil leaves
salt and black pepper
1 beaten egg
Preheat oven to 375° F Serves 4-6
1. For the crust, mix together in a large bowl, the flour and salt. Add the cold butter and cut in the butter with a pastry cutter, until flour resembles course crumbs. Drizzle 4 tablespoons of cold water over the flour mixture and stir with a wooden spoon until mixture starts to form a ball. If the dough looks to dry, add water 1 tablespoon at a time until dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. On a floured table, roll out the dough into a 14 inch circle. Transfer the dough on to a piece of parchment paper and place on a baking sheet.
3. Drizzle the dough with extra virgin olive oil, then sprinkle the mozzarella and the 1/2 cup of parmesan cheese on top, leaving about a 2 inch boarder.
4. Overlap the tomatoes and eggplant rounds in a fan on top of the cheese. Scatter the basil over the top of the veggies. Add a little salt and fresh ground pepper, then drizzle a little extra virgin olive oil over the top. Fold the edge of the dough up over the filling. Brush the surface of the crust with the beaten egg. Sprinkle the 2 tablespoons of parmesan over the entire Galette.
5. Bake in the preheated oven for 40 minutes or until golden brown and the veggies are tender. Serve warm, or at room temperature. Enjoy!