Heirloom Tomato and Eggplant Galette
- Total Time: 1 hour 15 mins
- Yield: 4-6 1x
Description
A pair of late summer veggies top creamy Swiss cheese and a flaky crust for the perfect rich lunch.
Ingredients
Crust:
- 1 1/4 c (300 ml) all purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 8 tbsp cold butter, cut into small pieces
- 4-6 tbsp ice water
Filling:
- Extra virgin olive oil
- 1 medium eggplant, cut into 1/8-inch rounds
- 2 large Heirloom tomatoes, cut into 1/8-inch rounds
- 1 1/2 c (360 ml) Swiss cheese, grated
- 1/2 c (120 ml) Parmigiano Reggiano cheese, grated
- 1 tsp dried oregano
- 1 egg, beaten
- 1 tsp fresh thyme leaves
- salt and pepper throughout
Instructions
- Preheat the oven to 375 degrees F.
- For the crust, whisk together the flour, salt and sugar in a medium bowl. Add the butter and with your hands, incorporate it into the flour until the mixture resembles coarse crumbs. Next, drizzle 4 tbsp of water over the flour mixture; stir with a wooden spoon until clumps start to form. If the dough looks dry, slowly add more water, 1 tbsp at a time, as needed. Gather the dough, form it into a disc, wrap it in plastic wrap and refrigerate for an hour.
- On a floured surface, roll out the chilled dough into a 1/8-inch thick circle. Transfer the dough to a baking sheet topped with parchment paper.
- Drizzle the dough with extra virgin olive oil and sprinkle the Swiss cheese and Parmigiano Reggiano on top, leaving a 1-2-inch border all around. Overlap the heirloom tomato and eggplant rounds in a fan on top of the layer of cheese. Sprinkle with the dried oregano, salt and pepper. Fold the edges of the dough up over the filling.
- Brush the entire surface of the crust with the beaten egg. Bake until the crust is golden brown and the vegetables are tender, about 40-45 minutes. Serve warm with an extra sprinkling of Parmigiano Reggiano cheese.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 380
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Frequently Asked Questions
What is a galette and how is it different from a regular tart?
A galette is a free-form pastry — the dough is rolled into a rough circle on parchment paper, topped with filling, and the edges folded up over the sides. No mold is needed, making it more forgiving than a structured tart.
Why does the dough need to refrigerate for an hour before rolling?
The crust uses 8 tbsp of cold butter cut into 1-1/4 cups flour. Refrigerating the formed disc for an hour re-firms the butter after mixing, creating distinct flaky layers. Rolling straight away gives a tough, dense result.
Why use both Swiss and Parmigiano Reggiano?
The recipe layers 1-1/2 cups of grated Swiss cheese on the dough for a melty, creamy base, then uses 1/2 cup of Parmigiano Reggiano for its sharp, salty bite — which is also sprinkled over the finished galette when serving. 
