Tomato and Eggplant Galette

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!

Ingredients

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!

 

Click For More Great Recipes

Herb Pasta (Pâtes Aux Herbes)

 This being my first savory recipe, I wanted it to be special and in season!  Herbs are abundant in the garden right now and so, what better way to use them than in this delicious Herb Pasta.  Served with melted butter and fresh grated Parmesan cheese, it's very easy to make, especially if you have a food processor.  Serve this flavorful pasta with Italian sausages, Yum!

A variety of herbs may be used, it's up to you and what you have available.  I used garlic scapes, chives, parsley, thyme, oregano, tarragon, rosemary, and swiss chard and romain lettuce to fill out.

 Ingredients

large pinch of salt

4-5 ounces mixed fresh herbs and salad greens, chopped

about 3 cups, all purpose flour

2 eggs

1 Tablespoon olive oil

water, if needed

Parmesan cheese, freshly grated, unsalted butter and fresh ground black pepper for serving.

1.  Place chopped greens and salt in a food processor, pulse until an herb paste forms.  Add 2 cups flour, eggs and olive oil.  Process until dough comes together in a soft sticky ball.  Add a little water only if needed, the herbs should release enough water to form a sticky dough.  

 

2.   Remove the dough from the food processor and on a well floured counter, knead repeatedly:  turn the dough into the flour, push with the heel of your hand to stretch the dough, fold it, turn it in the flour and repeat.  The greens will release more of their liquid absorbing more flour.  When the dough is silky and no longer sticky but still supple, form it into a ball.  Cover it with a towel and let rest for an hour.

3.   On a clean surface, sprinkle flour and place your dough in the middle, sprinkle flour on top and roll out the dough to an 1/8" thickness.

 

4.   Cut into strips about 2" wide and cut across the strips into squares.

5.   Bring a large pot filled with salted water to a boil.  Toss the squares loosely in your hands to rid them of any excess flour and drop them in the boiling water.  When the water returns to a boil, adjust the heat to maintain a gentle boil and cook, stirring with a wooden spoon regularly, until tender, about 6 minutes.

6.   Drain and and toss with melted butter in warmed plates.  Offer fresh grated Parmesan cheese and fresh ground black pepper.

Enjoy!

 

 For more yummy Herb recipes click below

Lavender and Lovage