What better to leave you feeling warm and cosy inside than a fresh-out-the-oven galette made YOU! I always feel so satisfied when I know that I created something, especially when it is so easy to simply buy from the store these days. I think that having such ease of access lately to everything around us has made it almost impossible to really sit down and get the job done (doesn't matter what job really). But seriously speaking, for us to get to a point of putting our mind to something, say gym for example, and actually execute that intention at the end of the day becomes a hurdle. As we feel tired, drained and want to just relax, and who can really blame us for that. As much as I love baking from scratch, it does become a shlep when I know I need to make the pastry and when that feeling comes over me, I either don't make it at all or I make excuses and then before I know it, it's been a week (hides away).
The reason I love making simple recipes, even if the pastry is bought from the store, makes it easier for us all to enjoy something. And once we finally do it, we actually feel contentment and really proud of ourselves. So as much as you think you can't make this, trust me when I say you really can and once you're done, you will have a home cooked meal that took all of 20 minutes to prepare.
1 large eggplant slices finely
1 handful of rosa tomatoes
1 roll of puff pastry
Herbs and spices of your choice
1/2 cup sesame seeds
2 tbsp. goat's cheese.
In a medium sized pan, with very little olive oil, fry the eggplant until they seem dry. You want to make sure that there is no water in them and this will create a soggy base in the pastry. You can also bake them in the oven, and at this part, add in all the herbs and spices you enjoy. I used rosemary, thyme, paprika, salt, pepper, and some ground coriander. Once the eggplant is done, remove from the pan and sauté the tomatoes in the same way with herbs and spices too.
Roll out your puff pastry place it on a baking tray on top of parchment paper.
Then cut the edges off to create a large circle.
Place the eggplant at the base, topped with the tomatoes.
Whisk the egg, and brush it around the vegetables, now fold in the galette one side at a time.
The edges will fold onto one another and this is good, it gives a great texture.
Once the folding is complete, egg wash the edges and sprinkle on top the sesame seeds.
You should be able to see the tomatoes clearly and some eggplant on the edges.
Now bake in the oven for 15 minutes until the edges brown.
After 15 minutes, remove the tray and parchment paper, and place the galette as is, in the oven so the base can bake through. Cover the top with foil if it starts to burn.
Once out of the oven, top with goat's cheese as I did or cheddar and enjoy!