Fancy but Easy Roasted Eggplant & Shallot Parmesan Galette

Impress your friends! Satisfy your tastebuds! Wow the in-laws! With just one easy recipe! 🙂

For Christmas, I adapted a recipe for a butternut sage galette (galette = essentially a “rustic” pie) and made a different filling using roast eggplant and tomato, with shallots. Because that’s how I roll. It was my first proper time making a dough like this and I was rather proud of the results. The dough makes enough for two pretty large galettes and you can freeze or refridgerate it. I made mine the day before Christmas; just remember to take the dough out of the fridge or freezer and let it soften up before making the galette.

Ingredients

Dough/Crust

(you’ll need a food processor)

  • 4 cups unbleached all purpose flour
  • 1/2 cup finely grated fresh parmesan
  • 3 tsps salt (can use less if the parmesan is very salty)
  • 1 tablespoon white sugar
  • 1 large egg (beat lightly)
  • 1 tsp white vinegar
  • 1/2 cup ice water
  • 1 1/2 cups COLD butter (cut into small pieces; I always use unsalted)

Filling:

  • 1 large eggplant (cubed)
  • 2 shallots (sliced)
  • 2 large roma tomatoes (cut into small chunks)
  • 1 tsp garlic salt
  • sprinkle of rosemary (preferably fresh)
  • pepper to taste
  • olive oil
  • egg wash: 1 egg beaten with a few drops of water

Filling Method:

Preheat your oven to 180C/350F.

In a large bowl, mix all the filling ingredients and stir well to coat the eggplant. Spread on a baking sheet and bake in the oven for about 1/2 hour or until the eggplant is nice and soft. Stir half way through. If you’re making this the day before, let this cool a little and then put in a container in the fridge.

Galette Dough Method:

  1. Add the flour, cheese, salt and sugar to a food processor and pulse until they’re just mixed together.
  2. In a small bowl, whisk the egg, vinegar and cold water together (not too much; just until combined).
  3. Add the cold butter to the flour mix and pulse until you get small crumbs.
  4. Slowly add the water and egg mix to the flour, pouring it over evenly.
  5. Pulse again until the dough comes together. You might need, in between, to loosen the dough with a plastic spatula. Be sure not to over pulse, though.
  6. Take the dough out the processor bowl with your hands and wrap it up in plastic wrap. Put this in the fridge for 1/2 hour.
  7. When you’re ready to make your galettes, cut the dough into two (or you can do this earlier if you only want to make one and save the rest of the dough for another time).
  8. Roll out the dough on a floured surface til it’s about 1/4 inch thick. You don’t really need to make any specific shape (mine came out sort of like a rectangle).
  9. Add the eggplant mix to the middle and pinch up a border around it.
  10. Brush the crust with your egg wash.

Bake in an oven at 205C/400F for about 45 minutes or until the crust is a gorgeous golden colour. Keeps well in the fridge for reheating.

YUM!

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