Tomato Eggplant Galette
Tomato eggplant galette: delicious cheesy and savory layers of tomato, eggplant, seasonings, and gruyere cheese make this meatless dish a delight for the tongue. You don’t have to be a vegetarian to enjoy these rustic vegetable pies.
Servings Prep Time
4people 30minutes
Cook Time
30 minutes
Servings Prep Time
4people 30minutes
Cook Time
30 minutes
Ingredients
For the crust:
For the filling
Instructions
Start the crust
  1. Plan ahead – it needs chill time. Use a food processor to combine all the dry crust ingredients. Then add the cream, egg, butter, and 3 tablespoons ice water. Pulse until it comes together. If it’s looking dry and crumbly, add more ice water, one tablespoon at a time, until it comes together.
  2. Flatten the dough into a disk on parchment paper and refrigerate for half an hour or up to a day.
  3. When you’re ready to use the crust, roll it out on to a piece of parchment paper to about 14 inches across.
Make the galette
  1. Preheat the oven to 375°. Layer the tomato slices (after getting out some of the liquid), eggplant slices, salt, pepper, and gruyere, in even layers like a lasagna, keeping all the vegetables in the center of the galette so you have about a 2″ border all around the outside.
  2. Fold the outside edges up over the outer rim of vegetables, pleating as necessary to keep a generally round shape. Transfer the galette, on its parchment, onto a cookie sheet and bake for about 30 minutes, until the crust is golden and the cheese is bubbly.