Eggplant And Tomato Galette Recipe
Servings: 12
Ingredients
- 17 1/4 ounce Frzn puff pastry
- 2 x Eggplant Salt
- 5 x Plum tomato
- 15 ounce Ricotta cheese
- 2 tsp Garlic
- 6 Tbsp. Basil
- 2 tsp Rosemary
- 1 Tbsp. Oregano
- 1/4 tsp Crushed red pepper flakes Black pepper
- 12 ounce Mozzarella cheese
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Parmesan cheese Basil leaf
Directions
- 1. Place a sheet of pastry on floured work surface and roll into a 14" square. Transfer to a large unrimmed baking sheet. Using a pastry brush dipped in water, brush a 1" border along all sides of the square. Roll the edges of pastry in 1" and healthy pinch to create a standing rim about 1/2" high. At each of the corners there will be a little excess dough; press into a ball shape. Use the back of a knife to make a pattern in the rim. Repeat with 2nd sheet. Refrigeratetill hard, about 30 min. Can be prepared up to a day ahead. Cover tightly with plastic wrap and chill.
- 2. Place eggplant slices on a baking sheet and sprinkle generously with salt. Let stand for 30 min. Place in a colander and rinse under cool running water. Drain and pat dry. Place the tomato slices on paper towels to drain.
- 3. Mix together the ricotta, garlic, herbs, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Spread half the cheese mix on each shell.
- Sprinkle with the mozzarella cheese. Can be prepared 4 to 5 hrs ahead to this point. Cover and refigerate.
- 4.425 oven. Arrange slightly overlappping slices of eggplant on each puff pastry square and then top with slightly overlapping tomato slices.
- Drizzle about 1-2 Tablespoons extra virgin olive oil over each galette and sprinkle with the Parmesan cheese.
- 5. Bake lower part of oven till crust is a rich dark golden and vegetables are tender, about 40 min. Remove to a cooling rack for 2-3 min. Garnish. Cut each into 16 squares. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 12 servings | |
| Calories 392 | |
| Calories from Fat 245 | 63% |
| Total Fat 27.27g | 34% |
| Saturated Fat 9.7g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 289mg | 12% |
| Potassium 159mg | 5% |
| Total Carbs 22.29g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.21g | 1% |
| Protein 14.64g | 23% |
