A while back, we had made Andrea's Caramelized Onion & Zucchini Galette. It was delicious and, despite the fact that it had no meat, Nick said that he really liked it. The leftovers in particular worked well in his lunch (he never had time to heat up lunch and regularly ate leftovers cold). So, we knew we were galette fans. Immediately, we started to think up other ideas for galettes but they fell by the wayside as we became busier and eventually we forgot all about them...
We had an extra eggplant lying around and needed something to use it up. So often, eggplant is relegated to the side dish area of a meal, but we had a whole eggplant so a little more than side dish material. After some deliberation, this recipe came to be.
I happen to love it. The eggplant gives it enough "meaty" material that it's filling while the tomato and feta sauce give it a bright, tangy note that compliments the earthiness of the eggplant. The light crust of the galette dough keeps the meal from getting too heavy. They were yummy straight from the oven and eaten cold as leftovers (well, Nick says so).
We had an extra eggplant lying around and needed something to use it up. So often, eggplant is relegated to the side dish area of a meal, but we had a whole eggplant so a little more than side dish material. After some deliberation, this recipe came to be.
I happen to love it. The eggplant gives it enough "meaty" material that it's filling while the tomato and feta sauce give it a bright, tangy note that compliments the earthiness of the eggplant. The light crust of the galette dough keeps the meal from getting too heavy. They were yummy straight from the oven and eaten cold as leftovers (well, Nick says so).
Eggplant & Tomato Galette
Ingredients:
1 recipe galette dough (recipe follows)
1 recipe feta sauce (recipe follows)
1 small eggplant, sliced thin & sweat with salt
3-4 plum or on the vine tomatoes (we used Campari), sliced thin
salt
pepper
basil leaves, chiffonade, optional
feta crumbles, optional
Roll the galette dough onto parchment or wax paper to form a 10" circle. Place in the refrigerator to rest for 1 hour. Remove the dough from the fridge and roll (on a floured surface) to form a 16" diameter circle. Place the rolled out dough on a cornmeal dusted pizza peel or lined baking sheet.
To assemble the galette, start by spreading the feta sauce onto the galette dough, leaving 3 inches around the edges. On top of the sauce, arrange the eggplant in a slightly overlapping spiral pattern around the galette, moving towards the center until you have covered the surface. Evenly top with tomato slices and lightly salt and pepper the assembled galette.
Once assembled, gently fold over the edges of the dough to form a "crust." Start by folding a small portion of the dough onto the assembled portion and continue to pleat the dough until a circle has formed holding all the contents in place.
Bake the assembled galette in a 350 F oven for approximately 45 minutes or until the crust is slightly golden and cooked through.
Galette Dough:
Ingredients:
1 1/2 c flour
1 t table salt
1 stick butter diced
1/4 c sour cream
1/4 c ice water
2 t lemon juice
In a food processor, combine flour, salt and cold butter. Pulse 10 times (1 second each) to form crumbles. Mix in the sour cream, ice water, and lemon juice and pulse 10 more times, until the mixture starts to form a ball. Remove from the food processor and place on a silpat or parchment paper. Press out into a 10" diameter circle, cover with plastic wrap and place in the refrigerator for at least 1 hour.
Feta Sauce:
adapted from this Food Network recipe
Ingredients:
2 c. plain yogurt
1/2 c. feta crumbles, well drained
1 tbsp. extra virgin olive oil
1 1/2 tsp. minced garlic
1 1/2 tsp. lemon juice
1/4 tsp. salt
pinch cayenne
1 tbsp. dried mint leaves
Line a strainer with a layer of cheesecloth and place over a bowl. Place the yogurt in the strainer and refrigerate. Let the water drain from the yogurt until the yogurt has reduced to 1 cup. It will take about 2-3 hours.
Combine the feta, olive oil, garlic, lemon juice, salt and cayenne in a blender and blend until smooth, adding more oil if needed. Add the yogurt and pulse to combine. Also add in the mint and blend until combined. This can be made in advance and stored in the refrigerator.
