Eggplant and squash galette with goat cheese

I roasted last week’s CSA eggplant along with yellow squash (from the Redlands as well, thanks to Publix) and red onion to fill a savory galette. Garlic chives and basil added an herbal touch, and a mound of goat cheese pushed the richness quotient to its limits.

I divided the pastry into four small wedges—better proportioned for a light lunch or starter than a main course. But the slices packed sufficient calories and flavor to compensate for the mini portion.

Any number of roasted vegetables would work here. What doesn’t taste good wrapped in buttery pastry and topped with cheese? This recipe from Behind the Skillet, for example, includes eggplant, tomato and a red onion confit that bares a striking resemblance to my red onion jam.

Eggplant and Squash Galette with Goat Cheese
1 recipe galette dough (see onion-leek galette with fresh goat cheese)
1 medium eggplant, sliced into 1/4-inch rounds
2 medium yellow squash, trimmed and cut into 1/4-inch rounds
1/2 red onion, thinly sliced
3 cloves garlic, unpeeled
2 tablespoons extra virgin olive oil
Salt and pepper
10 basil leaves, roughly torn
1 tablespoon thinly sliced garlic chives
1 egg, beaten

Instructions
Preheat oven to 375°. Toss eggplant, squash, red onion and garlic with olive oil and salt and pepper. Spread evenly onto a baking sheet, and bake for 30 minutes, until vegetables are tender.

Allow vegetables to cool. Remove skin from garlic and thinly slice (it won’t be full-on mush after the short, 30-minute cooking time).

Meanwhile, on a lightly floured surface, roll pastry into a 15-inch circle; it should be about 1/8 inch thick. Distribute garlic slices on top of the pastry. Then mound the eggplant mixture into the center of the pastry, leaving at least a 2-inch border. Top with goat cheese.

Fold the edges of the pastry over a few inches of the eggplant mixture, leaving the center exposed. Brush the pastry with egg. Transfer to a sheet of parchment paper and then to a baking sheet.  Bake for 30 to 35 minutes, until the pastry is golden.

Serves 4

Tagged as: eggplant, galette, goat cheese, red onion, yellow squash