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:
Preheat the oven to 400 °F and line two baking sheets with parchment paper.
In a small bowl, combine 1 tablespoon olive oil and 1 ½ tablespoons minced garlic.
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.
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.
Meanwhile, roll the puff pastry out on a lightly floured surface.
Transfer the puff pastry to the second baking sheet. Arrange the eggplant slices in the middle.
Top with ⅓ cup shredded mozzarella.
Arrange the tomato slices over.
Fold the edges over the filling and brush the pastry with the egg wash. Sprinkle with Italian seasoning and a little salt.
Bake for 25-30 minutes or until golden brown.
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!
I made this galette for my sister’s birthday. The eggplant and tomatoes were so fresh and flavorful, it was a hit! Easy to prepare and perfect for summer. Will definitely make it again.
This galette was a hit with my family at our summer dinner! The flavors are exceptionel and prepering it was super easy.
I recently made the Italian Eggplant Tomato Galette for a family lunch, and it was simply great. The blending of fresh ingredients made it a perfect summer dish. The kids were happy to help layer the veggies, and it turned out delicious.
Delicious! I made this galette for our summer gathering and everyone loved it. The fresh veggies just make it a perfect dish to enjoy with family.
La galette de berenjena y tomate es simplemente deliciosa. Ayer, la hice para una comida familiar y todos quedaron encantados. Usé verduras de mi huerto, ¡sabe a verano! Fácil de preparar y un gran deleite para mis peques y mi esposa.
Simply delicious dish.
Super easy recipe. I made this galette for my friends last summer, and it was such a hit. The flavors of eggplant and tomato are just amazing together. Each bite reminds me of warm afternoons from my childhood. Definatly a must-try!
Oh man, this galette is a total game changer! I made it for our family BBQ last week, and it disappeared in no time. Everyone was all about that cheesy, eggplant goodness. Super simple, too. Definitely my go-to for summer feasts.
