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.

Tomato & Eggplant Galette

This recipe is loosely adapted from the New York Times.

Serves 4

1 pie crust. Honestly I buy from the store because I get too stressed about making my own pie crust and I’ve stopped caring. If you want to make your own, there are plenty of recipes online.

1 medium eggplant

Extra virgin olive oil

1 medium beefsteak or heirloom tomato, sliced about a half inch thick

2 tsp fresh thyme

Heaping 3/4 cup shredded Gruyère or Swiss or both (Trader Joe’s has a bag of a shredded mix)

About 1/4 cup fresh Parmesan cheese

1 egg, beaten and mixed with a little water

Heat oven to 450 degrees. Slice the eggplant about 1/3 inch thick. Line a sheet tray with foil and drizzle with olive oil. Place eggplant on the tray. Brush with more olive oil and sprinkle with salt. Roast the eggplant for about 15-20 minutes until they are soft. Remove from the oven and fold the foil to create a little packet and steam for an additional 15 minutes. You’re looking for soft, fully cooked eggplant.

Lower the oven to 350 degrees.

Roll out your pie crust. Layer all of the cooked eggplant in a circle in the center, leaving about an inch to the edge. Repeat with the tomatoes right on top. Sprinkle with salt. Cover with the shredded cheese, then the parmesan, and sprinkle the thyme right on top.

Gently fold the edges up over the layers. It might look high in the middle but it will cook down. Brush the outside of the crust with your egg wash.

Cook for 40-45 minutes, rotating halfway through, or until the edges are golden brown.