Savoury Eggplant, Zucchini Herb Galette with Tre Stelle® Bocconcini Cheese
Here’s a galette filled with a bounty of fresh vegetables and Bocconcini - best of all it’s gluten-free! Thank you to our melt Bloggers Challenge participant for this recipe.Prep Time:
30 minutes Ready In:
1 hour or less Serves:
Makes 6-8 Servings
Gluten-free pastry 2 cups |250 mL gluten-free all purpose flour pinch salt 6-8 tbsp coconut oil, frozen 2 tbsp | 30 mL butter, cold 6-8 tbsp ice water 6-8 tbsp plain Greek yogurt Filling 1 medium eggplant, peeled and cut into thin slices 1 medium green zucchini, cut into thin slices 1 medium yellow zucchini, cut into thin slices 8 cherry tomatoes 1 small red onion, peeled and thinly sliced 1/3 cup | 60 mL black olives, pitted and sliced handful fresh baby spinach leaves 5 balls Tre Stelle® Bocconcini 1/4 cup | 60 mL olive oil 1 cup | 125 mL fresh mixed herbs (basil, rosemary, oregano),coarsely chopped 2 cloves garlic, minced salt and freshly ground black pepper to taste 1 egg, beaten
Preheat oven to 400ºF (200ºC). In a large bowl combine flour and salt. Carefully grate coconut oil and butter directly into the mixture. Using a pastry knife or fork bring the ingredients together until it resembles coarse sand. Add ice water and yogurt, one tablespoon at a time until you have a pastry that comes together without becoming too sticky. On a lightly floured surface knead and shape into a ball. (the consistency of the pastry should be more ‘sticky’ than dry so that it dosen’t break apart when rolling) Into a large bowl add eggplant, zucchini tomatoes, red onion, black olives, spinach and Bocconcini Cheese. Add olive oil, herbs, garlic, salt and pepper. Toss gently to evenly distribute ingredients. On a parchment paper lined, floured surface, roll pie crust into an approximate 12” round. Arrange vegetable mixture in the centre of the pastry working out to 2” within the edges. Ensure that the mixture is layered as flat as possible within the round. Using the parchment to guide you, fold the edges in to make a pie-shape with an open centre, pressing filling in as you work around. Slide the parchment onto a baking sheet and brush galette with beaten egg. Bake for 20 minutes, reduce heat to 375ºF (190ºC) and bake for an additional 40 minutes. Remove from oven and allow to rest for 10-15 before slicing.