by Chef Matthew Krenz

This past week, the heat really escalated and the last thing I wanted to do was be outside near a grill. With summer offerings popping up, it’s time to highlight some of the local vegetables that are going to be in abundance. This recipe begins by marinating and roasting some eggplant and tomatoes and then wrapping them in a flaky hug. It makes a great appetizer or snack when hosting, travels pretty well, and can be dressed up to match any event! I hope you enjoy it as much as we did.

Marinated and Roasted Eggplant and Tomato
Serves 4-6

Note: In addition to the galette, this works perfectly by itself as a summer side for grilled meats or just top on toasted or grilled baguette slices.

1 Italian eggplant, peeled and sliced to ½” thick
2 large slicing tomatoes, sliced to ½” thick
3 cloves garlic, minced
1 shallot, minced
¼ c. olive oil
1 tbsp. Italian seasoning
½ tsp. smoked paprika
10 leaves fresh basil
Salt and pepper, to taste
Avocado oil spray for roasting pan

1. Preheat oven to 375°F and spray a roasting pan with avocado oil. 
2. Sauté your garlic and shallot in the olive oil until fragrant. 
3. Remove from heat, and place garlic and shallot in a bowl. Add the Italian seasoning and paprika. 
4. Brush each side of your eggplant with the seasoned oil and place on the roasting pan. Roast the eggplant for 12 minutes, then flip over to cook both sides. Cook for another 8-12 minutes and remove. Set up a roasting rack on top of a roasting pan and place your sliced tomatoes on it. Drizzle the tomatoes with the seasoned oil and some salt and pepper. Allow to sit for a few minutes, then roast for 6-12 minutes. You are trying to remove some moisture, but not caramelize them. 
5. Set aside until ready to arrange for the galette. 

Galette Dough
Serves 6-8
1½ c. all purpose flour
½ c. unsalted butter 
6+ tbsp. ice cold water
2 tsp. fine sea salt
1 tbsp. red wine vinegar
Marinated and roasted eggplant and tomato
1 egg
1 tbsp. milk

1. Preheat oven to 400°F and line a baking sheet with a silicone liner. 
2. In a food processor, add your flour, butter and salt. Cut the butter into the flour until it’s coarse and nearly pea-sized. Don’t pulse it too fine, otherwise it will be less flaky and more mealy. 
3. Pour the flour and butter mixture into a bowl and slowly pour the ice water and vinegar into the flour. Knead until combined, taking care not to overwork the dough. Wrap and set in the fridge for at least 1 hour. 
4. Roll out the dough to about ⅛” thick, then cut the edges to shape the dough into a circle. Place your eggplant and tomatoes in the middle of the dough, working outward in a spiral towards the edge, leaving about 3”. Fold the edges up over the vegetables. 
5. Using a fork, mix egg and milk together. Brush dough with the egg wash.
6. Bake for 12-16 minutes. Serve immediately; can be reheated in the oven if needed.

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