Slow Roasted Tomato Eggplant Galette Recipe

For Galette:

3 cups all-purpose flour

1 tsp fine salt

1 tsp sugar

5 tbsp unsalted butter, sliced

16 tbsp icy cold water

1 cup grated parmesan cheese for garnish

For Slow Roasted Tomato Eggplant:

4 pcs heirloom tomatoes , or any kind tomatoes, cored and thinly sliced

1 eggplant, medium; skin peeled like a zebra, sliced in rounds

2 tbsp balsamic vinegar, aged

1 tbsp olive oil

1 tsp garlic powder, organic

1 tsp onion powder, organic

1 smoked paprika, organic

1 tsp sugar

¼ cup dried herb mixture, such as basil, oregano, and thyme

¼ cup fresh herb mixture, such as Thai basil, oregano, thyme, lemon verbena, pineapple sage

½ tsp Sea salt, to taste

½ tsp freshly ground pepper, to taste

Galette:

Preheat oven to 400 degrees F.

In a food processor, add flour, sugar, and salt, mix until combined. Add cold butter slices, pulse until turn into the coarse sand texture.

Add cold water, pulse just enough to form a crumble dough. Cover dough with plastic wrap then put pieces together with your fingers. Transfer dough into a fridge and let it chill for 30 minutes.

Transfer dough onto a lightly floured surface, using pastry roll, roll out dough. Transfer dough onto parchment paper-lined baking sheet. Sprinkle half of the parmesan cheese on the bottom first, then spread roasted tomato-eggplant mixture evenly. Fold edges over itself randomly.

Brush edges with egg yolk, sprinkle rest of the parmesan over. Bake galette for 45 minutes. You may need to cover the top with aluminum foil on the last 15 minutes of baking time.