Print Recipe
 Galette with Eggplant, Tomato and Bacon Recipe
A very simple and interesting recipe for making cookies. It is prepared easily and quickly. A tender, juicy sponge cake will look very nice on your table.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Add salt and butter to the flour.
    Add salt and butter to the flour.
  2. Add water and egg.
    Add water and egg.
  3. Knead the dough. The finished dough is wrapped in plastic wrap and left in the refrigerator for 30 minutes.
    Knead the dough. The finished dough is wrapped in plastic wrap and left in the refrigerator for 30 minutes.
  4. Grate the cheese on a coarse grater. Add the ricotta. Mix it.
    Grate the cheese on a coarse grater. Add the ricotta. Mix it.
  5. Cut the eggplant into thin slices.
    Cut the eggplant into thin slices.
  6. Cut tomatoes into slices.
    Cut tomatoes into slices.
  7. Sprinkle the cutting board with flour. Roll out the cooled dough into a circle with a diameter of 30 cm.
    Sprinkle the cutting board with flour. Roll out the cooled dough into a circle with a diameter of 30 cm.
  8. Cover the baking sheet with baking paper. Transfer the dough to paper. Spread with cheese filling. Level with a knife, stepping back from the edge by 2 cm. Apply garlic passed through a press to the filling.
    Cover the baking sheet with baking paper. Transfer the dough to paper. Spread with cheese filling. Level with a knife, stepping back from the edge by 2 cm. Apply garlic passed through a press to the filling.
  9. On top of the filling, we spread, alternating, circles of eggplant, tomato and a piece of bacon.
    On top of the filling, we spread, alternating, circles of eggplant, tomato and a piece of bacon.
  10. Spread it around and fill in the middle. Lay out the cherry tomatoes. Salt and pepper. Sprinkle olive oil on top.
    Spread it around and fill in the middle. Lay out the cherry tomatoes. Salt and pepper. Sprinkle olive oil on top.
  11. Wrap the edges of the dough on the filling, making a fold. Brush with beaten egg yolk.
    Wrap the edges of the dough on the filling, making a fold. Brush with beaten egg yolk.
  12. Bake in a preheated oven at 180g for 40 minutes until golden brown.
    Bake in a preheated oven at 180g for 40 minutes until golden brown.
  13. It is simply impossible to resist this fragrance.
    It is simply impossible to resist this fragrance.
  14. Call your friends and enjoy this dish.
    Call your friends and enjoy this dish.
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