Heirloom Tomato and Eggplant Galette

Here's a dinner from last weekend that made us feel super fancy, but surprisingly, came together really easily! Before we started our CSA this season I had never even heard of a galette. And now, two months later, I've made two different kinds: a sweet galette with rhubarb and this smart dinner version full of cheese and vegetables (and butter - oh my word THE BUTTER). And aren't they gorgeous?

Heirloom Tomato and Eggplant Galette on Fork Knife Swoon

Used From Our CSA 
heirloom tomatoes (1 from our box and 1 from the store)
eggplant

Thoughts on the Recipe
- My best advice for working with pastry dough remains some variation of: work quickly and remain calm/confident. A thin metal spatula is a great helper, too. I think our stone counter top must help a lot because it seems to always be a nice cool temperature. But even without that, this was a great dough recipe and was relatively easy to use. I rolled mine out directly on the counter and Steve used parchment paper and we were both successful on the first try!
- Since the price of Gruyere at our grocery store gave me a mild heart attack (about $9 for a tiny wedge that I don't think would have even been enough), I swiftly googled a substitute and landed on Swiss. And we thought it worked out great. Maybe next time with the fancy cheese.
- We split one of these for dinner the night we made them (which basically means we consumed heart-stopping amounts of butter), but the second one lasted us a solid three days as leftovers. And it was delicious reheated. I am such a fan of food that is leftover-friendly.

Sigh ... this is such a beautiful sight to me - is that weird?

So there you have it - a lovely savory galette. Is trying two different recipes of this pastry enough to qualify me as an expert? How about a gal-expert? (Ugh, sorry, that was terrible...)