Eggplant Galette with Tahini Sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the flour and salt in a food processor, add the cubed butter in a small bowl and place both bowls in the freezer for 15 mins.

Step 2

Add the cubed butter to flour, and pulse until it has a cornmeal consistency.

Step 3

Slowly add 2 tablespoons of ice-cold water at a time until a dough forms.

Step 4

Form into a ball, place in between plastic wrap, and flatten into a disk then place it in the fridge for at least 2-3 hours or overnight.

Step 5

Preheat the oven to 200 C.

Step 6

Salt the eggplant and zucchini on a paper-lined plate and cover with more paper towels and let them sit for 20 minutes then pat them dry.

Step 7

Add all of the sauce ingredients in a bowl and whisk them together.

Step 8

Roll out the dough on top of a parchment paper to a 30-cm diameter.

Step 9

Drizzle the oil over the dough.

Step 10

Spread the cream sauce, place the veggies and cheese on top and season with salt, pepper, and rosemary.

Step 11

Bake on a baking sheet for 35-40 mins.

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