This week’s recipe was inspired by the beautiful local eggplant I found at the market. I rarely cook with eggplant so I had to do a little research to figure out what to make. I didn’t want to make anything too heavy since it’s so hot outside. I finally settled on a galette, which is basically a pie where you fold the dough around the filling instead of putting it in a pie plate. I made fruit galettes before but the savory version was a first. I was mostly inspired by Fork Knife Swoon although I did tweak the recipe quite a bit.
Check out her recipe to make her crust recipe, sightly different from the ones I made in the past. I followed her crust recipe to a tee and it was wonderful. Flaky goodness.
Here’s what I used for the filling:
– Freshly grated baby Swiss cheese (approximately 3 cups)
– Tomatoes, thin sliced
– Yellow squash, thin sliced
– Eggplant, thin sliced
– Fresh basil leaves
– Salt and pepper
– Freshly grated Parmesan
What to do next?
- Start by making your dough and chilling it for one hour or so (I only chilled mine for 30 minutes and it still worked fine). You could also use store-bought pie crust but it might lose some of its rustic feel.
- Make big circles (although the shape isn’t too important) with the dough, using one disk at a time. The dough should be approximately 1/8 inch thick. Place your dough on a parchment paper, on a baking sheet.
- Start by spreading the Swiss cheese on your dough, leaving about one inch all around.
- Add the vegetables in the design of your choice. It is okay to have them over each other but don’t exaggerate either. 😉
- Fold the edge of your dough over the filling. Brush the dough with milk and/or eggs.
- Season with salt and pepper, then sprinkle with Parmesan cheese.
- Bake for 30-50 minutes at 375˚F, until the crust appears to be well cooked and golden.
I really loved the result and the leftovers were just as good too! Since my husband doesn’t eat most of the vegetables in this dish, that meant I had it all for me! It can be a great thing when I like something as much as I liked this dish! 🙂
The Hungry Quebbie 