Tomato and Eggplant Galette (1 Hr, 15 Mins)

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Rustic and oh-so-delightful, this tomato and eggplant galette beautifully captures the flavors of Italy in one delicious pastry. With thinly-sliced tomatoes and eggplants arranged in a visually appealing fan shape, this galette is as much a treat for the eyes as it is for the palate. Fresh basil provides a fragrant and herby finish, making this dish a stellar choice any time of day.

  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 prepared pie crust (store-bought or homemade)
  • 1 medium eggplant, thinly sliced
  • 2–3 large tomatoes, thinly sliced
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 1 cup grated mozzarella or fontina cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil leaves, torn or chopped
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat Oven (5 minutes): Preheat your oven to 400°F (200°C).
  2. Prepare the Veggies (10 minutes): Place the thinly sliced eggplant on a baking sheet lined with paper towels. Sprinkle with salt and let it sit for about 10 minutes. This will help draw out excess moisture. Pat the slices dry with additional paper towels.
  3. Assemble the Galette (15 minutes): Roll out the pie crust on a parchment-lined baking sheet, forming about a 12-inch circle. Sprinkle the grated mozzarella or fontina cheese in the center of the crust, leaving a 2-inch border. Follow with the minced garlic. Arrange the eggplant and tomato slices in a fan-shaped or concentric pattern over the cheese, slightly overlapping each other.
  4. Fold and Finish (5 minutes): Gently fold the 2-inch border of the pie crust over the veggies, pleating as you go around the circle. Brush the folded crust with the beaten egg for a golden finish. Drizzle the olive oil over the veggies and sprinkle with salt and pepper.
  5. Bake (35-40 minutes): Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the veggies are tender.
  6. Garnish and Serve (5 minutes): Once out of the oven, allow the galette to cool slightly. Before serving, sprinkle with grated Parmesan and fresh basil.

Notes

This galette pairs wonderfully with a fresh green salad or a chilled glass of white wine. If you’d like a more robust flavor, consider adding a sprinkle of red pepper flakes or a drizzle of balsamic reduction. Ensure that your eggplant slices are patted dry to prevent the galette from becoming soggy. Fresh thyme or rosemary can also be added for an aromatic twist. And remember, rustic is the charm here, so don’t worry about making it look “perfect” – its beauty lies in its homey appeal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 5g
  • Sodium: 480mg
  • Fat: 16g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 45mg

Pair this with...

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

Prosciutto Wrapped Asparagus

"Begin by preheating your oven to 400°F (200°C). While it warms up, grab some fresh asparagus stalks and snap off the woody ends—no knife needed, they'll naturally break where the tender part starts. Then, take a slice of thin prosciutto and wrap it snugly around each asparagus stalk, spiraling from one end to the other. Lay these wrapped beauties side by side on a baking tray. A sprinkle of black pepper and a drizzle of olive oil will amplify the flavors. Slide them into the oven for about 10-12 minutes. You're aiming for the prosciutto to crisp up a bit and the asparagus to be tender yet still have some bite. When they're ready, plate them up, maybe with a squeeze of lemon or a drizzle of balsamic reduction.

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

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