Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Eggplant And Tomato Galette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 32

Ingredients:
17 1/4 Ounce(s) frozen puff pastry
2 Eggplant
Salt
5 Plum tomato
15 Ounce(s) Ricotta cheese
2 Teaspoon(s) Garlic
6 Tablespoon(s) Basil
2 Teaspoon(s) Rosemary
1 Tablespoon(s) Oregano
1/4 Teaspoon(s) Crushed red pepper flakes
Black pepper
12 Ounce(s) Mozzarella cheese
2 Tablespoon(s) Olive oil
1/2 Cup(s) Parmesan cheese
Basil leaf
Directions:
Place a sheet of pastry on floured work surface and roll into a
14"square. Transfer to a large unrimmed baking sheet. Using a pastry
brushdipped in water, brush a 1" border along all sides of the square.
Rollthe edges of pastry in 1" and pinch to form a standing rim about
1/2"high. At each of the corners there will be a little excess dough;
pressinto a ball shape. Use the back of a knife to make a pattern in
the rim.Repeat with 2nd sheet. Chill until firm, about 30 minutes. Can
beprepared up to a day ahead. Cover tightly with plastic wrap
andrefrigerate. 2. Place eggplant slices on a baking sheet and
sprinklegenerously with salt. Let stand for 30 minutes. Place in a
colander andrinse under cold running water. Drain and pat dry. Place
the tomatoslices on paper towels to drain. 3. Mix together the ricotta,
garlic,herbs, red pepper flakes, 1/4 tsp. salt, and black pepper to
taste.Spread half the cheese mixture on each shell. Sprinkle with
themozzarella cheese. Can be prepared 4 to 5 hours ahead to this
point.Cover and refigerate. 4. 425 oven. Arrange slightly
overlapppingslices of eggplant on each puff pastry square and then top
with slightlyoverlapping tomato slices. Drizzle about 1-2 T olive oil
over eachgalette and sprinkle with the Parmesan cheese. 5. Bake lower
part ofoven until crust is a rich dark golden brown and vegetables are
tender,about 40 minutes. Remove to a cooling rack for 2-3 minutes.
Garnish. Cuteach into 16 squares. Serve warm.Recipes sent to me from
Bill, wight@odc.net

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 154
Calories From Fat: 89
Total Fat: 10g
Cholesterol: 12.3mg
Sodium: 154.8mg
Potassium: 127.7mg
Carbohydrates: 10.2g
Fiber: 1.5g
Sugar: 1.3g
Protein: 6.3g


Scale this recipe to Servings [?]