Provençal Vegetable Galette

        From the blog For Love of the Table

1 recipe Pâte Brisée (see below)

8 to 9 oz. eggplant

8 to 9 oz. zucchini or summer squash

8 to 9 oz. medium sized vine ripened tomatoes

Kosher salt

1/2 c. (120 g.) whole milk ricotta

2 t. olive oil

1/2 T. flour

1 t. minced rosemary or 1/2 T. minced thyme (or rosemary or winter savory)

1 clove garlic, smashed to a purée with a pinch of salt

freshly ground black pepper

2 oz. goat cheese

Olive Oil for brushing

1/4 c. finely grated Pecorino (20g)

Line a baking sheet with parchment paper; set aside.  Roll out the dough on a lightly floured surface into a circle that is about 1/8-inch thick and is about 12 to 13 inches across.   Trim any especially uneven or ragged edges—but don't worry too much about it, this is supposed to be a rustic tart.  Brush off the excess flour.  Transfer the dough to the prepared sheet. Cover loosely with plastic wrap and chill for at least 30 minutes.


Wash and trim the eggplant and zucchini.  Wash and core the tomatoes.  If the eggplant skin seems tough, "stripe" the eggplant by using a peeler to remove lengthwise strips of skin, creating a striped effect.  Slice the eggplant into thin rounds rounds (slightly less than 1/4-inch thick).  Slice the squash to a similar thickness on a slight diagonal.  Transfer to a bowl and toss with 3/4 t. kosher salt.  Slice the tomatoes a scant 1/4-inch thick (use a serrated knife) and spread out on a double thickness of paper towel.  Sprinkle the tomatoes evenly with salt. Let the eggplant, squash, and tomatoes sit for 10 to 15 minutes so they can give up some of their liquid. 


While the vegetables release some of their liquid, place the ricotta in a small bowl with the olive oil, flour, herbs and garlic.  Mix until well blended.  Season to taste with salt and pepper. 


When you are ready to build the tart, lift the eggplant and squash out of the bowl, leaving as much liquid behind as possible.  Spread the vegetables out on paper towels.  Blot the eggplant, squash and tomatoes with paper towels to absorb the excess liquid.  Taste a piece of squash and/or a tomato and add more salt if necessary.


Spread the ricotta in a 9-inch diameter circle in the center of the chilled pâte brisée (leaving a 1 1/2- to 2-inch border of dough).  Shingle the vegetables attractively over the cheese, distributing the different vegetables evenly and arranging in concentric circles.  Brush the vegetables with olive oil.  Scatter the pecorino evenly over all.  Gently fold the edges of the crust up and over the filling to form a rustic edge.  Pleat the dough as necessary, pressing lightly into place.


Bake the tart in a 400° oven on the lowest rack or on a preheated baking stone set in the middle of the oven until the vegetables are bubbling, the pecorino is golden and the crust is crisp and golden brown—about 40 to 50 minutes.  Transfer the tart to a wire rack. Let the tart rest for 5 minutes (or cool until just tepid) before serving.  Tart serves 6. 

(Recipe adapted from The Vineyard Kitchen by Maria Helm Sinskey)


Pâte Brisée (Short Crust Pastry):

1 1/3 c. all-purpose flour (150g)

1/2 t. salt

8 T. cold unsalted butter, cut into pieces (114g)

3 to 4 T. ice water


Combine the flour and the salt in a medium-sized bowl.  Rub the butter into the flour until the butter is in small pea-sized pieces. Drizzle 3 T. ice water over the flour/butter mixture.  Using your hands, fluff the mixture until it begins to clump, adding more water if necessary.  Turn the dough out onto a counter and form into a mound.  Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps.  Continue until all of the dough is flat.  Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do.  Form the finished dough into a thick disk.  Chill for at least 30 minutes.