This tasty little number will have friends and family satiated all summer long. We love a good veggie galette as it is an ideal way to take advantage of all those farmers market veggies! Eggplant and tomato are one of those classic duos, like pie and ice cream, peanut butter and jelly, salt and pepper! They've got a thing for each other, they like taking long walks on the beach, sharing margaritas, and always bring out each others best! Creamy, meaty eggplant paired with the acidic sweetness of the tomato is dynamite! And, then, you add in all that luscious feta! Forget about it! All you need is to pour some wine, relax and savor summers bounty.
Rustic Eggplant, Tomato and Herb Feta Galette
(Makes 2 9 inch shells)
1 cup chilled butter
4 tablespoons vegetable shortening
2 1/2 cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
6 tablespoons ice water
2 teaspoons apple cider vinegar
1 tsp. parsley or Zaatar
6-8 oz. soft feta cheese, plus 1 tablespoon
2 tablespoons milk
½ teaspoon fresh lemon zest
1 large Eggplant, sliced into ¼ inch rounds
½ onion, finely diced
2 cloves of garlic, minced
½ pint cherry tomatoes, halved
1 tablespoon fresh parsley, plus a few leaves for garnish
Olive Oil for sautéing eggplant and vegetable, about 1/2 cup
1/2 tsp. sea salt, plus 1/2 teaspoon
1 tsp. pepper
1 egg, beaten
Preheat oven to 400
Prepare dough- Put butter, shortening, 2 cups of flour, sugar, salt and herbs into food processor. Pulse until you have small pea sized pieces. Add the rest of the flour and briefly pulse. Pour mixture into a bowl and add apple cider vinegar. Add chilled water to the flour mixture and fold with a large flat spatula until dough comes together, pressing dough as you fold. Flip dough onto floured surface and push into a ball. Divide into two, and gently flatten each half into a disc. Wrap in plastic and let rest in fridge or freezer until ready to use. If freezing the dough, put in fridge the night before you want to make the tart.
*You can also make the dough by hand. Add ALL the dry ingredients to the flour and shortening and cut with a pastry cutter or two forks until you have pea sized pieces and mixture looks sandy. Add all your liquids and stir until dough just comes together, then turn out onto plastic and push into ball. Divide in two and follow above.
Take your sliced eggplant and sprinkle with 1/2 teaspoon of salt. Let it sit on paper towels for about ten minutes.
Place half your olive oil in a sauté pan over medium high heat. Lay in your eggplant and sauté until soft and beginning to brown. Remove and set aside. You may need to do in batches and use more olive oil as eggplants are little sponges.
Add more oil to pan and add the onion, garlic, and the rest of your salt and pepper and sauté until soft and beginning to brown. Remove and set aside.
In a blender or food processor place 6-8 ounces of feta, milk, lemon zest, and parsley. Blend or pulse until creamy.
Roll out half your dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip.
Spread your feta cheese mixture gently on the dough, keeping a 2-inch rim around the side. Spread your onion mixture on top, then the rounds of eggplant. Top with your halved tomatoes, parsley and the remaining feta.
Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash.
Bake for 40-50 minutes until cheese begins to melt and dough is brown. If it browns too quickly cover with foil and keep baking.
A square meal is satisfying, nourishing, complete.
A round table includes all.