From my Travels..., Recipes Index, Vegetarian
Published on January 31, 2016
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Aubergine Pesto Galette

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Tomatoes and Aubergine, on top of melty homemade Aubergine Pesto and Parmesan cheese, all wrapped up in a light and flaky crust. Simple and delicious!

Aubergine Pesto Galette

  • Servings: 8
  • Difficulty: easy
  • Print

INGREDIENTS:

For the Dough:

1 1/2 cups all purpose flour (half plain/ half wholemeal)
1/2 teaspoon salt
9 tablespoons unsalted butter, cut into small pieces
4-6 tablespoons ice water

 

Aubergine Pesto: find recipe here

Filling:
Extra virgin olive oil
1 medium eggplant, cut into 1/8-inch rounds
2 large tomatoes, cut into 1/8-inch rounds
4 tbsp Aubergine Pesto
1/2 cup plus 2 tablespoons grated parmesan cheese
1 tablespoon slivered fresh basil leaves
salt and black pepper
1 beaten egg

 

METHOD:

Preheat oven to 375° F Serves 4-6
  1. For the crust, mix together in a large bowl, the flour and salt.
  2. Add the cold butter and cut in the butter with a pastry cutter, until flour resembles course crumbs.
  3. Drizzle 4 tablespoons of cold water over the flour mixture and stir with a wooden spoon until mixture starts to form a ball.
  4. If the dough looks to dry, add water 1 tablespoon at a time until dough comes together in a ball.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  6. On a floured table, roll out the dough into a 14 inch circle. Transfer the dough on to a piece of parchment paper and place on a baking sheet.
  7. Place an upside down dinner plate over the dough and press down gently; you will need a 1.5″ rim of dough around the plate
  8. Drizzle the dough with extra virgin olive oil, and spread the pesto within the dough circle.
  9. Overlap the tomatoes and eggplant rounds in a fan on top of the pesto. Scatter the basil over the top of the veggies.
  10. Add a little salt and fresh ground pepper, then drizzle a little extra virgin olive oil over the top. Fold the edge of the dough up over the filling.
  11. Brush the surface of the crust with the beaten egg. Sprinkle the 2 tablespoons of parmesan over the entire Galette.
  12. Bake in the preheated oven for 40 minutes or until golden brown and the veggies are tender. Serve warm, or at room temperature. Enjoy!

 

Grill the Aubergine slices in a little oil
Let the plate leave an impression on the dough

 

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