Eggplant and Tomato Galette

I had to smile this morning when opening the mail. 

 My Mother is in New Zealand and sent me this card.

The information is not very detailed but I know she is in Auckland and she is well,

plus she is thinking about us.

Minimal information

that is quite endearing.

Mum is not very 

electronically minded

but she has a heart of gold.

It confirms the theory that less is more,
much like this simple Eggplant Galette.
technically simple yet full of warmth.

This is one of those those simple, straightforward recipes where you put it together, 

place it in the oven then find 40 minutes later, lunch is served.

There are variations to this recipe but I love that the eggplant can be sliced and added, stress free.

This recipe is loosely based on one I found here tomato and eggplant galette.

Galette Pastry

1 1/2 cups plain flour

pinch of salt

1/2 cup unsalted butter, cut into small cubes

1/4 cup ice cold water

Place flour, salt and butter into food processor and process until it resembles fine breadcrumbs.

Then add the water in a slow drizzle until it comes together as a ball.  You may need to add another tablespoon of water.  When ball stage is reached, wrap in plastic and refrigerate for 30 minutes.

Eggplant Filling

2 tablespoons extra virgin olive oil

1 eggplant, cut into 0.5cm round slices

3 large tomatoes, cut into 0.5cm slices

salt and pepper

1 1/2 cups grated mozzarella cheese

2/3 cup grated parmesan cheese

4 tablespoons chopped fresh basil leaves

2 extra tablespoons virgin olive oil

1 egg yolk mixed with 3 tablespoons milk for an egg wash

Preheat oven to 180 celsius.  

On a floured surface roll dough to a 35cm circle.  Place dough onto a baking tray lined with baking paper.   Brush the extra virgin olive oil over pastry, leaving a 5cm border at the edge untouched. 

Distribute the mozzarella and 1/3 cup of the fresh parmesan cheese over the base, leaving the 5cm border bare.  

Place a row of eggplant slices on top of the cheese, slightly overlapping them.  Add a row of tomatoes on top, sprinkle with salt and pepper and a little basil.

Place one more row of eggplant slices on top with another row of tomatoes on top of the eggplant. Season with more salt and pepper and the remaining basil.  Drizzle with the extra virgin olive oil.

Fold up sides to make an open pie.  

Brush with the egg wash and sprinkle over the remaining parmesan cheese, including onto the pastry.

Bake in the preheated oven for 40 minutes or until lightly golden and the vegetables are soft.

Roll the dough and place cheese then
vegetables on top, leaving a 5cm  border.

Lift up sides of pasty, brush with egg wash and sprinkle all over with fresh parmesan cheese.

The side view when sliced.

I will bake this for lunch for my parents when my mother returns from NZ.

Bon appetito, enjoy, Merryn.