Rustic Eggplant & Tomato Galette Recipe for Dinner
This savory dinner galette features a hearty whole-grain rye crust layered with roasted eggplant, tomatoes, goat cheese, and fresh rosemary. Reminiscent of ratatouille, it combines rich vegetable flavors in a flaky crust, perfect for a leisurely evening meal.
Equipment
- Food processor or large bowl
- Measuring cups and spoons
- Pastry cutter (optional)
- Rolling Pin
- Baking sheets (4 recommended)
- Parchment paper
- Oven
Ingredients
For the Dough
- ⅔ cup all-purpose flour
- ⅔ cup rye flour or whole-wheat flour
- 1 teaspoon sugar
- ½ teaspoon fine sea salt
- 1 large egg
- Heavy cream or milk as needed
- 8 tablespoons 1 stick unsalted butter, cut into large pieces
- 2 teaspoons fresh lemon juice
- ½ teaspoon grated lemon zest (optional)
For the Filling
- 2 pounds slender Japanese or baby eggplants trimmed and thinly sliced
- 1 pound plum tomatoes thinly sliced
- Extra-virgin olive oil as needed
- Kosher salt and freshly ground black pepper to taste
- 2 fresh hot chiles e.g., cherry peppers, seeded and minced
- 3 ounces soft and creamy goat cheese or cream cheese, at room temperature
- 1 small garlic clove grated or minced
- 1 teaspoon chopped fresh rosemary leaves
Instructions
Preparing the Dough
- Combine the flours, sugar, and salt in a food processor or large bowl. Pulse or stir until well mixed.
- In a separate measuring cup, lightly whisk the egg. Add enough cream or milk to reach a total of ⅓ cup of liquid. Mix and set aside.
- Add the butter pieces to the flour mixture and pulse or cut with a pastry cutter (or use your hands) until the butter is broken into small, chickpea-sized bits. Slowly drizzle ¼ cup of the egg mixture over the dough and mix until it starts to come together. Reserve the remaining egg mixture for later. Add the lemon juice and zest, if using, and mix lightly.
- Shape the dough into a flat disk on a floured surface. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
Roasting the Vegetables
- Preheat the oven to 425°F. Arrange the eggplant and tomato slices in a single layer on three baking sheets lined with parchment paper. Drizzle generously with olive oil, season with salt and pepper, and toss to coat.
- Roast the vegetables in the oven, stirring the eggplant occasionally, until golden and slightly caramelized at the edges, about 35–40 minutes. Once roasted, transfer the vegetables to a large bowl, add the minced chiles, and toss to combine.
Assembling the Galette
- Lower the oven temperature to 400°F. Roll the chilled dough on a floured surface into a rough 12-inch circle. Place the dough on a parchment-lined baking sheet and refrigerate briefly while preparing the filling.
- In a small bowl, mix the goat cheese, grated garlic, and chopped rosemary until smooth. Spread this mixture evenly over the dough, leaving a 1½-inch border around the edges.
- Arrange the roasted vegetables over the goat cheese mixture, spreading them out evenly. Gently fold the edges of the dough over the filling, pleating as needed to create a rustic crust. Brush the crust generously with the reserved egg and cream mixture.
Baking the Galette
- Bake the galette in the oven at 400°F until the crust is golden and firm, about 40 minutes. Remove from the oven and allow it to cool on the baking sheet for at least 30 minutes before slicing and serving.
Notes
Make-Ahead Tip: Dough can be refrigerated for up to 3 days, and vegetables can be roasted a day ahead.
Substitution: Cream cheese works as a milder alternative to goat cheese.
Serving Idea: Pair with a green salad and crisp white wine for a complete meal.
Tried this recipe?Let us know how it was!