a long time and just today finally tried it. This is really good. I had grilled shrimp and a green salad with it and it was a great meal. And a wedge with a salad should make a great lunch.
Roasted Vegetable Galette
Recipe By : Sunset Magazine
Serving Size : 4
1 (1 lb total) Eggplant -- 1/2 inch cubes
1 tablespoon olive oil
1 red onions
1 tablespoon lemon juice
1 whole zucchini -- cut in 1/2" cubes
1 clove garlic
1 1/2 teaspoons thyme
1 tablespoon balsamic vinegar
2 large eggs
1 cup ricotta cheese
2 tablespoons Parmesan cheese -- shredded
salt and pepper
Pastry dough --- crust, for a 9" pie
1 tablespoon chives or green onions -- chopped
Mix eggplant cubes with olive oil in a 10 to 15" pan. Peel onions. Cut 3 thin slices crosswise from the center of 1 onion and mix slices with lemon juice; set aside. Dice remaining onions. Mix diced onions, zucchini, garlic, and thyme with eggplant.
Bake in a 450 F. oven, turning pieces occasionally wit a wide spatula, until eggplant is very soft when pressed and is slightly browned, 30 to 35 minutes. Remove from oven and stir balsamic vinegar with vegetables.
Beat 1 eggs to blend, and mix in ricotta, Parmesan, and cooked vegetables. Add salt and pepper to taste.
Roll pastry evenly into a 16" round. Slide pastry onto a large baking sheet.
Scoop vegetable mixture onto center of pastry and shape into a smooth, flat-topped mound, leaving a 3" pastry rim around filling. Lift pastry rim up and lay over onto vegetable filling. Neatly overlap pastry as needed to incorporate excess dough. Beat remaining egg with 2 tblsp. water until blended. Brush pastry lightly with mixture.
Core tomatoes and thinly slice crosswise. Cover pie filling with half the onion rings and half the tomatoes, overlapping (don't place vegetables on pastry).
Bake the galette on bottom rack in a 350 F. oven until pastry is well browned, about 1 hour. Garnish with remaining onion and tomato slices and sprinkle with chives or green onions. Serve hot or at room temperature.
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Roasted Vegetable Galette
Recipe By : Sunset Magazine
Serving Size : 4
1 (1 lb total) Eggplant -- 1/2 inch cubes
1 tablespoon olive oil
1 red onions
1 tablespoon lemon juice
1 whole zucchini -- cut in 1/2" cubes
1 clove garlic
1 1/2 teaspoons thyme
1 tablespoon balsamic vinegar
2 large eggs
1 cup ricotta cheese
2 tablespoons Parmesan cheese -- shredded
salt and pepper
Pastry dough --- crust, for a 9" pie
1 tablespoon chives or green onions -- chopped
Mix eggplant cubes with olive oil in a 10 to 15" pan. Peel onions. Cut 3 thin slices crosswise from the center of 1 onion and mix slices with lemon juice; set aside. Dice remaining onions. Mix diced onions, zucchini, garlic, and thyme with eggplant.
Bake in a 450 F. oven, turning pieces occasionally wit a wide spatula, until eggplant is very soft when pressed and is slightly browned, 30 to 35 minutes. Remove from oven and stir balsamic vinegar with vegetables.
Beat 1 eggs to blend, and mix in ricotta, Parmesan, and cooked vegetables. Add salt and pepper to taste.
Roll pastry evenly into a 16" round. Slide pastry onto a large baking sheet.
Scoop vegetable mixture onto center of pastry and shape into a smooth, flat-topped mound, leaving a 3" pastry rim around filling. Lift pastry rim up and lay over onto vegetable filling. Neatly overlap pastry as needed to incorporate excess dough. Beat remaining egg with 2 tblsp. water until blended. Brush pastry lightly with mixture.
Core tomatoes and thinly slice crosswise. Cover pie filling with half the onion rings and half the tomatoes, overlapping (don't place vegetables on pastry).
Bake the galette on bottom rack in a 350 F. oven until pastry is well browned, about 1 hour. Garnish with remaining onion and tomato slices and sprinkle with chives or green onions. Serve hot or at room temperature.
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