Aubergine + Vine Tomato Galette

These rustic pies are my new obsession, and so easy to put together once you’ve wrapped your head around making a simple pie crust. You can shape it however you like, and call it rustic because that’s what it is! This savoury version combines two of my favourites - aubergines and tomatoes. Supported by a creamy mascarpone filling that is blended with garlic, chillies and anchovies for some oomph, and topped with some mozzarella cheese and fresh basil, it feels like the most perfect love child of a pizza and a pie!

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Ingredients

For the crust

  • 100g white spelt flour

  • 100g wholemeal spelt flour

  • 1/2 tsp garlic powder

  • 1/2 tsp black cumin seeds

  • Pinch of salt

  • 1 tsp raw sugar

  • 75g unsalted butter, fridge cold

  • 1 tbsp olive oil

  • 1 egg

  • 1 tbsp ice water

For the filling

  • 100g mascarpone

  • 2 bird’s eye chillies

  • 2 cloves of garlic

  • 5-6 anchovy fillets in olive oil, drained

  • 1 aubergine, sliced into 1/2 cm thick rounds

  • 1 tbsp olive oil

  • 3 vine tomatoes, sliced into 1/2 cm thick rounds

  • 90g mini mozzarella balls

  • 12-15 fresh basil leaves

  • Salt and pepper to season

For brushing

  • 1-2 tbsp milk

Method of Preparation

  1. Place all the dry ingredients for the crust in a mixing bowl. Stir to combine. Add the butter, and using your fingers massage it into the flour mix to arrive at a crumble like consistency. Add the olive oil + egg + water and mix well. Form into a ball, cover with cling film and refrigerate for at least an hour, and up to overnight.

  2. In the meantime prepare the filling. Add the mascarpone + chillies + garlic + anchovy fillets to a spice blender and blend till well combined. Set in the fridge till it’s time to assemble.

  3. To a large non-stick pan on medium heat, add the olive oil, and as it begins to warm add the aubergine slices. Cook on both sides till slightly charred. Remove from the pan and transfer to a plate lined with kitchen towels.

  4. Pre-heat the oven to 180°C fan.

  5. To assemble the galette, place the dough between two sheets of parchment paper. Use a rolling pin to roll it out into a disk, ~1/4 cm thick. Transfer the parchment paper with the base onto a baking sheet/tray. Add the mascarpone filling and spread out evenly, leaving a 2-3 inch border free all around. Top with the aubergine and tomato slices. Then dot with the mozzarella balls and basil leaves. Use the parchment paper to assist in folding in the sides of the galette. Place in the freezer for 10 minutes. Remove from the freezer, brush the crust with milk, and bake for 35-40 minutes, till the crust is golden and the filling is bubbling.

  6. Remove from the oven, and allow it to cool for ~15 minutes before serving.