Eggplant and Tomato Galette

Was the world calling out for an Eggplant and Tomato Galette? No, but sometimes you just have too many tomatoes. Not that too many tomatoes are a bad thing. Yeah, I could have frozen them but wouldn't that be too easy? I had Pate Brisee in the freezer. Doesn't everyone? And I had this idea in my head. I make an Eggplant and Tomato Casserole from the Vegetarian Epicurious during the summer. I love the dish. I thought, "Why not make the filling and put it in a pie shell." Everything tastes good in a pie shell!

And that is what I did. I made the filling, but omitted the eggs, and topped it with sliced tomatoes and cheese. And I added a little ricotta, just because. Baked it and voila! I believe the expression was, "Wow this is really good." Thank you. Good night everyone.

Eggplant and Tomato Galette

1 large eggplant (about 1 1/2 lb.)
1 1/2 tsp. salt (optional)

2 Tbs. melted butter
ground pepper

2 to 3 tbs. chopped onion
1/2 tsp. crushed oregano

1/2 cup dry bread crumbs
2 large tomatoes, sliced thin
1/2 cup ricotta

2 oz. Cheddar cheese, grated
2 oz. Mozzarella cheese, grated
1/4 cup grated Parmesan cheese

1 batch of Pate Brisee, click here for recipe

Peel and slice the eggplant. Put the slices in a pan with the salt and about an inch of boiling water. Cover tightly and cook about 10 minutes. Drain. Mash the eggplant and mix in the melted butter, pepper, onion, oregano and bread crumbs.

This is an important step - Roll out the dough on a piece of parchment paper. 

Cover the pastry with the ricotta, leaving about a 2-inch border. Then spread the eggplant mixture on top of the ricotta. Spread it evenly. Arrange the tomato slices on top. Mix together the cheeses and sprinkle over the top layer of tomatoes. Fold the dough over to form the Galette. I placed the Galette in a pie dish so I would not have to worry about leaking. Bake at 375 degrees for about 45 minutes.