Eggplant Galette with Ricotta | Rustic Tart
(0)
55 min
Under an hour
Kifli Kukták
Kívül ropogós, omlós vajas tészta, belül krémes fokhagymás-parmezános ricotta és édeskésre sült padlizsánkarikák. Ez az autentikus mediterrán tepsis pite az őszi szezon egyik legízletesebb vegetáriánus fogása, amely egyszerűen elkészíthető és látványos vendégváró étel.
Ingredients
Preparation method
Preparing the dough
Dice the cold butter, then quickly rub it into the all-purpose flour and a pinch of fine salt until crumbly. Add 3-4 tablespoons of ice-cold water, knead into a smooth ball of dough, wrap in plastic wrap, and let it rest in the refrigerator for 30 minutes.
Preparing the eggplant and cream
Slice the eggplant into half-centimetre rounds. Toss on a baking sheet with 20 ml of extra virgin olive oil, a little salt, and pepper, then pre-bake in an oven preheated to 200 °C for 12-15 minutes until slightly softened.
In a bowl, mix the ricotta with most of the grated Parmesan cheese (approx. 35 g), the crushed fresh garlic, and salt and freshly ground black pepper to taste.
Chef's tip
The secret to perfectly flaky, tender galette dough is very cold butter: work quickly so that the dough does not warm up in your hands.
The galette is wonderful served warm or at room temperature, accompanied by a crisp autumn green salad.
30 min
Quick
