INGREDIENTS

INSTRUCTIONS

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 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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