Hello everyone! Al here, welcoming you back to another delicious journey on my cooking blog. As a parent to four energetic children (three boisterous boys and a delightful little girl), I’m always on the lookout for new, exciting meals that can captivate the taste buds of the entire family. Today, I’m sharing a recipe that encompasses the warmth and richness of the Mediterranean – a Roasted Eggplant and Tomato Galette with a Basil Ricotta Filling.
Now, I know what you’re thinking: “A galette? Isn’t that a dessert?” Well, typically, yes! But one of the great joys I find in cooking is bending those rules to create something truly special and savoury. Let this galette be a testament to that philosophy.
The star of the dish is undoubtedly the humble eggplant, known for its soft, creamy texture and slightly smoky flavour once roasted. Pair that with juicy tomatoes and a filling of ricotta flavoured with fresh basil and a hint of lemon zest, and we’ve got a real treat. The golden puff pastry wraps it all up in a buttery embrace, making each bite a revelation.
This galette is perfect for a weekend lunch or a light dinner, and it’s so versatile. You can serve it with a crisp green salad on the side (to stay in line with the healthy theme) or perhaps just enjoy it on its own, relishing in the Mediterranean flavors that are infused with each bite.
But the magic doesn’t stop at the taste. It’s about the process, too. My little ones often join me in the kitchen, helping in their own charming ways. Edward enjoys brushing the egg wash on the pastry edges, and Alexander revels in crumbling the feta. Meanwhile, Barnaby and baby Phillipa, though not quite ready for the culinary arts, keep our spirits high with their cheerful noises.
There’s something so rewarding about plating up a dish that’s been crafted with love, knowing that everyone in your family gets to be a part of that process. So why not have a go yourself? Invite the kids to share the experience. Watch them marvel at how the eggplant soaks up the olive oil and transforms in the oven. Let them sprinkle the feta and feel proud of their masterpiece as it comes out beautifully golden brown.
As you tuck into your slice of Mediterranean delight, I hope some of the joy that went into its creation resonates with you and your family. Here’s to making every meal a memorable occasion, from our kitchen to yours.
Happy cooking, and as always, I’d love to hear how your galette turned out! Don’t hesitate to share your own twists and stories in the comments. Until next time, bon appétit!
Ingredients
– 1 large eggplant (approximately 400g), thinly sliced
– 2 medium tomatoes (approximately 200g), sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 200g ricotta cheese
– 1/4 cup fresh basil leaves, chopped
– 1 teaspoon lemon zest
– 1 sheet puff pastry (approximately 250g)
– 1 egg, beaten (for egg wash)
– 1/4 teaspoon dried oregano
– 50g feta cheese, crumbled
Method
1. Preheat your oven to 200°C (390°F).
2. Place the sliced eggplant on a baking tray and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the oven for 15-20 minutes until tender and slightly golden. Remove and set aside to cool.
3. In a medium bowl, combine the ricotta cheese, chopped basil, lemon zest, and a pinch of salt and pepper. Mix thoroughly and set aside.
4. Roll out the puff pastry on a lightly floured surface to form a 12-inch circle. Transfer the pastry to a baking sheet lined with parchment paper.
5. Spread the ricotta mixture evenly over the puff pastry, leaving a 2-inch border around the edges.
6. Layer the roasted eggplant slices and tomato slices over the ricotta mixture, slightly overlapping them. Sprinkle the crumbled feta cheese on top.
7. Fold the edges of the puff pastry over the filling, pleating as needed to create a rustic edge.
8. Brush the pastry edges with the beaten egg, then sprinkle with dried oregano.
9. Bake the galette in the oven for 25-30 minutes, or until the pastry is golden brown and crispy.
10. Remove from the oven and let it cool on the baking sheet for 10 minutes before serving.
11. Garnish with additional fresh basil leaves, if desired, and serve warm or at room temperature. Enjoy your delicious Mediterranean roasted eggplant and tomato galette!
