Yield: 32 Servings
|17¼ ounce||Frozen puff pastry|
|5 \N||Plum tomato|
|15 ounces||Ricotta cheese|
|¼ teaspoon||Crushed red pepper flakes|
|\N \N||Black pepper|
|12 ounces||Mozzarella cheese|
|2 tablespoons||Olive oil|
|½ cup||Parmesan cheese|
|\N \N||Basil leaf|
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 pinch to form a standing rim about ½" 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. Chill until firm, about 30 minutes. Can be prepared up to a day ahead. Cover tightly with plastic wrap and refrigerate. 2. Place eggplant slices on a baking sheet and sprinkle generously with salt. Let stand for 30 minutes. Place in a colander and rinse under cold 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, ¼ tsp. salt, and black pepper to taste. Spread half the cheese mixture on each shell.
Sprinkle with the mozzarella cheese. Can be prepared 4 to 5 hours ahead to this point. Cover and refigerate. 4.
425 oven. Arrange slightly overlappping slices of eggplant on each puff pastry square and then top with slightly overlapping tomato slices.
Drizzle about 1-2 T olive oil over each galette and sprinkle with the Parmesan cheese. 5. Bake lower part of oven until crust is a rich dark golden brown and vegetables are tender, about 40 minutes. Remove to a cooling rack for 2-3 minutes. Garnish. Cut each into 16 squares. Serve warm.
Recipes sent to me from Bill, wight@...