Eggplant And Tomato Galette

When our inequity had come to its full height, and it was clear beyond all mistaking that retribution in the form of punishment and death must be looked for, the hour arrived in which God had determined to make known from then onwards His loving-kindness and His power. How surpassing is the love and tenderness of God! In that hour, instead of hating us and rejecting us and remembering our wickedness against us, He showed how long-suffering He is. He bore with us, and in pity He took our sins upon Himself. He gave His own Son as a ransom for us – the holy for the wicked, the sinless for sinners, the just for unjust, the incorrupt for the corrupt, the immortal for the mortal. For was there, indeed, anything except His righteousness that could have availed to cover our sins? In whom could we, in our lawlessness and ungodliness, have been made holy, but in the Son of God alone? O sweet exchange! O unsearchable working! O benefits unhoped for! – that the wickedness of multitudes should thus be hidden in the One holy, and the holiness of One should sanctify the countless wicked!

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Appetizer	32	Servings

INGREDIENTS

17 1/4	oz	Frozen puff pastry
2		Eggplant
		Salt
5		Plum tomato
15	oz	Ricotta cheese
2	t	Garlic
6	T	Basil
2	t	Rosemary
1	T	Oregano
1/4	t	Crushed red pepper flakes
		Black pepper
12	oz	Mozzarella cheese
2	T	Olive oil
1/2	c	Parmesan cheese
		Basil leaf

INSTRUCTIONS

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 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. 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, 1/4  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@odc.net

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 154 Calories From Fat: 89 Total Fat: 10g Cholesterol: 12.3mg Sodium: 154.8mg Potassium: 127.7mg Carbohydrates: 10.2g Fiber: 1.5g Sugar: 1.3g Protein: 6.3g