INGREDIENTS

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)
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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