Recipe: At Heart Panaderia’s eggplant and goat cheese galette

Courtesy of Teresa Finney This week we re sharing a recipe for the eggplant and goat cheese galette from At Heart Panaderia Founded in you may already be familiar with baker Teresa Finney s custom cakes and pastries particularly her conchas Earlier this year Finney began supplying baked goods to Communidad Taqueria the new Old Fourth Ward restaurant from Poco Loco chef and owner Nick Melvin Finney s galette an easier alternative to pie uses one of the South s most of prominent summer crops eggplant If you re looking for a recipe to use up all the eggplant still sprouting in your garden look no further One need not be a skilled baker or cook to make a galette Consider it the ragged rustic cousin to pie For this recipe fast saut ed eggplants use three to four small varieties or one large Italian eggplant are combined with honey and goat cheese for a creamy lightly sweetened savory pastry that can be served alone or with a salad on the side or atop the galette Finish the galette with a shower of Parmesan cheese and fresh thyme Related Stories Other recipes from the Rough Draft archives Tex-Mex restaurant Communidad Taqueria breathing new life into old Highland Bakery space Serves peoplePrep time minutes up to hours for the pastry Bake time - minutes Pastry Ingredients g cups all-purpose flour g Tbsp granulated sugar g tsp kosher salt g sticks unsalted butter very cold g cup ice cold water more if needed Tbsp sesame seeds optional Pastry Filling Ingredients to small variety eggplants such as Japanese or Fairy Tale g Tbsp olive oil g four-ounce package goat cheese softened g Tbsp honey g tsp kosher salt g tsp black pepper parmesan cheese for grating fresh thyme for garnish Directions Make the pastry In a medium mixing bowl add the flour sugar and salt and toss with a small whisk or just your fingers to combine Cut the butter into roughly -inch cubes add to the bowl and toss to coat in the flour Work the butter further into the flour by rubbing and smashing the pieces between your hands and fingers until the butter is distributed throughout Aim for a mix of smaller and larger butter pieces Drizzle in the water and stir using a fork or your fingers Gather a small bit of the dough now if it holds together when pressed and doesn t crumble it s ready to go If not drizzle in more cold water or about tablespoon at a time and test accordingly Divide the dough in half and wrap both halves in plastic Place one in the freezer for later use and the other in the fridge for at least minutes to chill The dough can be made up to hours in advance any longer and both halves should hang out in the freezer until you re ready Make the filling Set a wide skillet over medium-high heat and drizzle in the olive oil swirling the pan to evenly distribute the oil While the skillet preheats run the eggplants under cold water then pat dry with a clean kitchen towel Remove the stem from each eggplant then slice into about -inch-thick rounds No need to remove the skins or salt the eggplant before saut ing Once the oil in the skillet is shimmering arrange the eggplant rounds in a single layer and lower the heat to medium You may need to cook the eggplant in batches to not overcrowd the skillet Let the eggplant cook untouched until lightly browned about minutes then flip and do the same to the other side Once both sides of the eggplant have been lightly saut ed remove from the skillet and transfer to a dinner plate lined with paper towels Season the eggplant with the salt and black pepper and let cool while you make the goat cheese spread In a small mixing bowl add the softened goat cheese and honey Mix to combine and set aside Roll out the pastry fill galette and bake Remove the pastry from the refrigerator and let it come to slight room temperature about to minutes if the dough was only resting for half an hour If it was resting for significantly longer give the dough more time to become pliable and easy to roll Once dough is up to temperature roll the dough into a roughly -inch round It s fine if the round is not perfectly round Attentively transfer the dough to a half-sheet baking tray lined with parchment When the pastry is on the tray heat the oven to degrees F Spoon the goat cheese mixture onto the pastry now and spread it all around with a spoon leaving about a -inch margin Arrange the saut ed eggplant atop the goat cheese it s fine if particular pieces are overlapping but try to place eggplant pieces in a mostly single layer Fold up the pastry perimeter Again it doesn t have to be perfect rustic is the vibe Brush the pastry generously with an egg wash and sprinkle the sesame seeds on the demarcation if using Bake the galette until the pastry is golden brown about to minutes Once out of the oven grate a shower of Parmesan cheese over the top and sprinkle specific fresh thyme Let the galette cool for about minutes before slicing and serving Any leftovers can be stored in an airtight container in your refrigerator The post Recipe At Heart Panaderia s eggplant and goat cheese galette appeared first on Rough Draft Atlanta