1h
PREP TIME
45 min
COOK TIME
21
INGREDIENTS
INGREDIENTS 8 SERVINGS
- Galette
- 1 1/2 cups (375 milliliters) flour
- 1/2 teaspoon (2 milliliters) Sea Salt Grinder
- 8 tablespoons (120 milliliters) unsalted butter , cold, grated or chopped
- 7 tablespoons (105 milliliters) water , ice cold
- 1 egg , lightly beaten
-
1
tablespoon
(15 milliliters)
milk
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Substitution Available
- water
- 2 green onions , trimmed and cut into thin strips, to garnish
- Garlic Tahini Sauce
- 6 tahini
- 1/4 cup (60 milliliters) water
- 2 tablespoons (30 milliliters) fresh lemon juice
-
1
teaspoon
(5 milliliters)
Gourmet Garden™ Garlic Paste
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Substitution Available
- 1 garlic clove, minced
- 1/4 teaspoon (1 milliliter) Sea Salt Grinder
- Gochujang Eggplant
- 4 (60 milliliters) gochujang paste
- 1 tablespoon (15 milliliters) soy sauce
- 1 tablespoon (15 milliliters) brown sugar
- 1 1/2 teaspoons (7 milliliters) sesame oil
- 1 teaspoon (5 milliliters) Garlic Powder
- 1/2 teaspoon (2 milliliters) Ginger, Ground
-
3
Chinese eggplants
, cut into planks (about 1 pound)
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Substitution Available
- 1 medium eggplant, cut into planks
- 1 teaspoon (5 milliliters) Sea Salt Grinder
- 3 tablespoons (45 milliliters) vegetable oil
Preparation
- 1 For the Galette crust, place flour and salt in bowl of food processor. Pulse to mix. Add butter; pulse until mixture resembles coarse crumbs. Gradually add ice water, pulsing just until mixed. Turn dough out onto clean work surface. Using hands, mix gently just until dough comes together to form a ball. (Do not overwork dough.) Press dough into a thick disk; wrap in plastic wrap. Refrigerate at least 1 hour.
- 2 Meanwhile, for the Garlic Tahini Sauce, whisk all ingredients in small bowl until smooth and slightly thickened. Set aside until ready to assemble galette.
- 3 For the Eggplant, mix gochujang, soy sauce, brown sugar, sesame oil, garlic powder and ginger in small bowl with wire whisk; set marinade aside. Place eggplant in a large bowl and sprinkle with salt. Toss gently to coat. Transfer to sheet pan lined with paper towels. Let stand 5 to 10 minutes to remove excess moisture. Pat dry with paper towels.
- 4 Heat oil in large skillet on medium-high heat. Working in batches, add eggplant to pan; cook until softened and lightly browned on all sides, about 2 to 3 minutes per side, adding additional oil as needed. Transfer eggplant to medium bowl and allow to cool. Add the gochujang marinade, tossing to coat.
- 5 To prepare Galette, set oven to 400°F (200°C). Place large sheet of parchment paper on clean, flat work surface. Sprinkle lightly with flour. Turn out pastry dough in center of parchment. Sprinkle dough lightly with flour and top with another sheet of parchment. Roll dough into 12- to 13-inch (30-cm to 33-cm) circle. Remove top piece of parchment. Carefully transfer parchment with dough onto large shallow baking pan.
- 6 Spread Garlic Tahini Sauce over center of dough, leaving a 2-inch (5-cm) border. Arrange eggplant, shingling as needed, in an even layer over top of tahini. Fold edge of crust up and over eggplant, pleating or folding crust every 2 to 3 inches (5 cm to 7 cm). Mix egg and milk in small bowl. Brush crust with egg wash.
-
7
Bake on lowest oven rack 15 minutes. Move to center oven rack. Bake 25 to 35 minutes longer or until crust is golden brown and crispy. Cool 3 to 5 minutes. Sprinkle with green onion. Cut into wedges to serve.
Test Kitchen Tips:
Pastry crust can be made up to 1 week ahead of time. Wrap tightly in plastic wrap and store in refrigerator. If you want to skip making your own pastry altogether, use high-quality store-bought dough.
To make a gluten-free version of the pastry crust, swap in your favorite gluten-free all-purpose flour, like Cup for Cup®. Increase both the butter and water to 10 tablespoons each. You’ll also want to swap in a gluten-free soy sauce and gochujang for a totally gluten-free version of the recipe.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
