This girl is ready for summer.
Last week - Dallas had its annual snow fall and we got a couple of inches and although I appreciated working from home on Monday and Friday, I am ready for summer. I am ready to vent about 100 degree weather; wear short, put on way too much sunscreen and sip fruity drinks.
Until summer officially arrives, I can only dream and cook up summer inspired dishes. This recipe here is one of my favorite summer things. A friend call late last summer and wanted an eggplant dish that was not eggplant parmeasean or moussaka - so I created this eggplant , tomato and spinach galette. She loved it so much that when I hosted her and a few other friends for lunch a weeks later - this was the dish that was requested.
So its got eggplant, tomato, spinach - all wonderful flavor, but the ricotta spread that goes on the crust before you layer on the eggplant, tomato and spinach - that is the key to this recip so don't skim on that.
What you need
- ½ eggplant
- ½ cup of cherry tomatoes, halved
- ½ cup olive oil
- ½ cup ricotta
- 1 ½ cup spinach
- ½ cup shredded Parmesan
- 1 medium egg
- 2 tbs milk
- ¼ cup flour
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp sugar
- ¼ hot sauce
- pie dough or pie crust of choice
- salt and pepper
Preheat oven to 350 F
Halve the tomatoes and slice the eggplant – you want about 5 to 6 medium slices. Lay tomato and eggplant on a baking tray. Season tomato and both side of eggplant with salt and pepper and drizzle with oil. Put in oven for 15 minutes.
In a medium bowl, combine ricotta cheese, oregano, basil, sugar, hot sauce and ¼ tsp of salt. Whisk together and set aside in fridge till ready to use.
Roughly chop spinach and toss in 1 TBS of olive oil and a pinch of salt.
Roll out the pie dough (about 14 to 16 inches). Spread ricotta cheese mixture on the dough, leave about a ½ inch room on the border of the dough. Place the slices of the eggplant on the ricotta cheese spread. You want the eggplant edges to tough and also want to leave room in the middle so that some cheese spread is visible.
Place the spinach on the visible cheese (you want it to cover the cheese center and part of the eggplant, then layer the tomato over it.
Whisk egg and milk together. Brush the edges of the dough with the egg and milk wash. Fold the edges so that it is overlapping. Brush the outer edges of the dough with egg and milk mixture. Sprinkle Parmesan loosely over the dough.
Place on a pizza tray and baking tray. Bake at 350 F for 25 to 35 minutes.
Serve 5 / 60 minute