A pair of late summer veggies top creamy Swiss cheese and a flaky crust for the perfect rich lunch.
By Kara and Marni Powers
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
Scale
Crust:
- 1 1/4 c all purpose flour
- 1/2 t salt
- 1/2 t sugar
- 8 T cold butter, cut into small pieces
- 4–6 T 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 Swiss cheese, grated
- 1/2 c Parmigiano Reggiano cheese, grated
- 1 t dried oregano
- 1 egg, beaten
- 1 t 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 T 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 T 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
