Italian Eggplant Tomato Galette

summer vegetable galette
Summer vegetable galette
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Ingredients

1 tbsp Olive oil
1 ½ tbsp Garlic minced
1 Eggplants medium, sliced into ¼-inch thick rounds
2 tbsp Dried Italian seasoning plus more for sprinkling
1 sheet Frozen puff pastry thawed
⅓ cup Mozzarella shredded
1 Tomatoes large, thinly sliced
Salt to taste
For egg wash:
1 Eggs beaten
½ tbsp Milk or your milk of choice
For garnish:
Basil leaves, to taste

Nutritional information

118
Calories
7g
Fat
10g
Carbohydrates
5g
Protein
54mg
Cholesterol
81mg
Sodium
Ingredients
  • For egg wash:

  • For garnish:

Italian Eggplant Tomato Galette

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In this scrumptious Italian Eggplant Tomato Galette recipe, the roasted summer eggplants are layered with fresh tomatoes and mozzarella cheese for a delicious bite, all nestled into a flaky puff pastry. To top things off, garnish with fresh basil leaves. Add a few grinds of black pepper and serve with a salad for lunch or a light dinner.

August is one of my favorite times to bake this savory galette because the recipe takes full advantage of beautiful seasonal produce, like eggplants and tomatoes. Besides, this recipe is easy to make. First, the eggplant is seasoned with a flavorful garlic and olive oil mixture and then roasted in the oven. Remember to cool the eggplant to room temperature before assembling the galette. Next, layer the center of the puff pastry with eggplants, shredded mozzarella, and tomatoes. Fold in the edges and brush with egg wash. I also like to sprinkle the extra Italian seasoning and salt over the top of the galette for a finishing touch. Finally, bake in the oven until the crust is golden brown and enjoy! You can’t go wrong with this summer vegetable galette.

To make the Italian Eggplant Tomato Galette, you will need the following ingredients:

Ingridiens for Italian Eggplant Tomato Galette

Steps to make Italian Eggplant Tomato Galette

1

Preheat oven and prepare two baking sheets

Preheat the oven to 400 °F and line two baking sheets with parchment paper.

2

Combine olive oil and garlic

1

In a small bowl, combine 1 tablespoon olive oil and 1 ½ tablespoons minced garlic.

3

Season eggplant

2

In a large bowl, add 1 sliced eggplant and drizzle garlic and olive oil mixture over. Toss to coat. Sprinkle with 2 tablespoons Italian seasoning and toss again to coat.

4

Bake eggplant

20

Arrange the seasoned eggplant slices on the parchment-lined baking sheet and bake for 15 to 20 minutes until tender. Once baked, leave to cool to room temperature.

5

Roll out pastry

2

Meanwhile, roll the puff pastry out on a lightly floured surface.

6

Assemble galette

1

Transfer the puff pastry to the second baking sheet. Arrange the eggplant slices in the middle.

7

Add mozzarella

1

Top with ⅓ cup shredded mozzarella.

8

Layer tomatoes

1

Arrange the tomato slices over.

9

Fold in edges

2

Fold the edges over the filling and brush the pastry with the egg wash. Sprinkle with Italian seasoning and a little salt.

10

Bake

30

Bake for 25-30 minutes or until golden brown.

11

Serve

Garnish with fresh basil leaves, slice and serve.

Enjoy the flavors of summer with this savory Italian Eggplant Tomato Galette! A flaky crust topped with roasted eggplants, mozzarella cheese, and fresh tomatoes, this recipe is easy to make thanks to store-bought puff pastry. Made it? Let us know in the comments below!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious galette! Thanks for sharing!

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