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Receta Eggplant And Tomato Galette
by Global Cookbook

Eggplant And Tomato Galette
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  Raciónes: 12

Ingredientes

  • 17 1/4 ounce Frzn puff pastry
  • 2 x Eggplant Salt
  • 5 x Plum tomato
  • 15 ounce Ricotta cheese
  • 2 tsp Garlic
  • 6 Tbsp. Basil
  • 2 tsp Rosemary
  • 1 Tbsp. Oregano
  • 1/4 tsp Crushed red pepper flakes Black pepper
  • 12 ounce Mozzarella cheese
  • 2 Tbsp. Extra virgin olive oil
  • 1/2 c. Parmesan cheese Basil leaf

Direcciones

  1. Place a sheet of pastry on floured work surface and roll into a 14" square. Transfer to a large unrimmed baking sheet. Using a pastry brush dipped in water, brush a 1" border along all sides of the square. Roll the edges of pastry in 1" and healthy pinch to create a standing rim about 1/2" high. At each of the corners there will be a little excess dough; press into a ball shape. Use the back of a knife to make a pattern in the rim. Repeat with 2nd sheet. Refrigeratetill hard, about 30 min. Can be prepared up to a day ahead. Cover tightly with plastic wrap and chill.
  2. Place eggplant slices on a baking sheet and sprinkle generously with salt. Let stand for 30 min. Place in a colander and rinse under cool running water. Drain and pat dry. Place the tomato slices on paper towels to drain.
  3. Mix together the ricotta, garlic, herbs, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Spread half the cheese mix on each shell.
  4. Sprinkle with the mozzarella cheese. Can be prepared 4 to 5 hrs ahead to this point. Cover and refigerate.
  5. 4.425 oven. Arrange slightly overlappping slices of eggplant on each puff pastry square and then top with slightly overlapping tomato slices.
  6. Drizzle about 1-2 Tablespoons extra virgin olive oil over each galette and sprinkle with the Parmesan cheese.
  7. Bake lower part of oven till crust is a rich dark golden and vegetables are tender, about 40 min. Remove to a cooling rack for 2-3 min. Garnish. Cut each into 16 squares. Serve hot.