Tomato & Eggplant Galette

I have been wanting to make one of these little beauties for awhile - and I decided nothing sounded better then the buttery, flaky crust wrapped around farm fresh eggplant and tomatoes. The crust is just a simple pie crust and yet is so divine - oozing with butter, flaky and crisp. However feel free to substitute your favorite pie crust - anything will do.

But really - the true star of this dish is the positively amazing red onion confit - sweet red onions caramelized and cooked with sugar and balsamic vinegar into a gooey spread. It gives a deep richness to this galette that leaves you intensely satisfied.

This will easily serve 6 to 8 servings and can work well as either your main course or as a bring-along to a buffet or pot luck.

Tomato & Eggplant Galette
1 very large Brandywine (or similar) tomato, sliced thin
2 small very ripe roma tomatoes (or similar), sliced thick
1 medium eggplant, sliced thin and drizzled with a few tbs lemon juice
1/2 cup shredded Parmesan
2 tbs fresh rosemary, chopped
pinch coarse sea salt

For the Red Onion Confit:
2 large Red Onions, diced
2 tbs butter
1/2 cup sugar
1/4 cup balsamic vinegar
dash salt

For the Crust:
2 cups Flour
10 Tbs cold butter
1/4 tsp salt
6 (give or take) Tbs ice water

First make the pie crust. Place flour and salt in a mixing bowl. Cut the (very cold) butter into small chunks and add to the flour.

With 2 knives (or a pastry blender) cut the butter into the flour until it has a coarse grainy texture. Drop ice water into the mixture 1 tablespoon at a time, stirring it in with a fork as you go. Once the dough has a good constancy form into a ball, wrap in plastic wrap and place in the fridge. You can do this a day or two ahead of time (or longer and keep it in the freezer).

Next, make the Red Onion Confit. Saute the onions in the butter until onions are very soft and just beginning to brown slightly. Add the sugar, reduce heat slightly, and cook for around 15 minutes - until sugar is all dissolved and onions are getting pretty caramelized.

Add the balsamic and raise heat again (just a touch). Cook, stirring frequently, until it becomes a thick sticky texture - around 15 or 20 minutes. Add a pinch or 2 of salt. Remove from heat and let cool completely. This step can also be done a day or two in advance and kept in the fridge.

Finally its time to put the whole thing together. Preheat your oven to 400 F (204 C).

On a floured surface roll out the dough into a large circle. Cover a baking sheet or pizza stone with parchment paper and transfer the dough to the papered surface.

Spread some of the confit in a 9 inch circle in the center of the dough (you probably won't need all of it -just add to taste. The rest keeps quite well in the fridge and tastes great on burgers, steaks etc as well).

Sprinkle with the chopped rosemary (reserve just a bit). Layer the eggplant slices and large tomato slices, slightly overlapping. In a smaller circle in the center layer the small roma tomato slices.

Fold the dough up around the filling, folding it slightly as you go (wet your fingers and the dough if necessary to make it stick). Sprinkle the dough edges with the course salt, then sprinkle the whole thing with the Parmesan cheese. Top with a pinch of chopped herbs.

Cook for around 40 to 50 minutes or until the crust is nice and browning and cooked all the way through. Just a note - I found the butter tends to ooze and drip from the crust and can make a mess of your oven, so plan accordingly :)

Serve immediately while nice and warm.