Tomato & eggplant galette
A galette that highlights the classic combo of tomatoes and eggplant.
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In the summer months, it’s practically a cardinal sin to turn on the oven. And while I normally don’t like being too hot in any capacity, I also really love anything in a pie crust, and those kinds of recipes necessitate an oven.
This recipe requires the oven and takes a bit of time, which I think makes it great for a weekend brunch vs a weeknight dinner. It’s great with a salad to make it a heartier meal, or great on it’s own for a next day quick lunch.
As we’ve discussed a few times in this newsletter, I am a freezer gal. Trader Joe’s pastry shells happen to come in packs of two, so I would highly suggest making two galettes and saving some for those nights when you definitely don’t want to turn on the oven.
Here’s what else you’ve missed from Tomato Week: A recipe for Panzanella with Halloumi and some easy ways to maximize another classic combo: tomatoes and alliums.
