| Eggplant And Tomato Galette
17 1/4 ounce package of frozen puff pastry; thaw
2 medium Eggplants; unpeeled, cut 1/8" thick rounds
Salt
5 Plum tomatoes, unpeeled, cut 1/8" thick slices
15 ounces of Ricotta cheese, part-skim
2 teaspoons of Garlic, finely chopped
6 tablespoons of basil, chopped, or 2 teaspoons of dried
2 tablespoons of Rosemary, minced, or 2/3 teaspoon of dry
1 tablespoon of Oregano, minced, or 1 teaspoon of dry
1/4 teaspoon of crushed red pepper flakes
Black pepper to taste
12 ounces of Mozzarella cheese, grated
2 tablespoon - 4 tablespoons of olive oil
1/2 cup of Parmesan cheese, grated
Basil leaves, garnish |
|
Place a sheet of pastry on floured work surface and roll into a 14" square. Transfer to a large un-rimmed 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 pinch to form 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. Chill until firm, about 30 minutes. Can be prepared up to a day ahead. Cover tightly with plastic wrap and refrigerate. Place eggplant slices on a baking sheet and sprinkle generously with salt. Let stand for 30 minutes. Place in a colander and rinse under cold running water. Drain and pat dry. Place the tomato slices on paper towels to drain. Mix together the ricotta, garlic, herbs, red pepper flakes, 1/4 t salt, and black pepper to taste. Spread half the cheese mixture on each shell. Sprinkle with the mozzarella cheese. Can be prepared 4 to 5 hours ahead to this point. Cover and refrigerate. 425ºF. oven Arrange slightly over-lapping slices of eggplant on each puff pastry square and then top with slightly overlapping tomato slices. Drizzle about 1-2 T olive oil over each galette and sprinkle with the Parmesan cheese. Bake lower part of oven until crust is a rich dark golden brown and vegetables are tender, about 40 minutes. Remove to a cooling rack for 2-3 minutes. Garnish. Cut each into 16 squares. Serve warm.
|
-