Savory pie filled with ham, eggplant and ricotta
Preheat the oven to 180 degrees. Put the flour in a bowl and add the cold butter in cubes and a pinch of thyme and salt. Mix into a crumbly dough with a food processor or by hand. Add water little by little until you have a cohesive dough. Knead into a ball and wrap in foil and place in the fridge for half an hour.
Meanwhile, cut the aubergine into cubes and fry them in a pan with a dash of oil. Add the ham cubes and season with a pinch of salt and pepper. Bake for 5 minutes and then drain on a paper towel. Remove the dough from the foil and roll out on the baking tray with a little flour if necessary to form a dough.
Divide the ricotta over the center and sprinkle with a little breadcrumbs to absorb the moisture. Divide the eggplant-ham mixture over this. Cut the tomatoes in half and divide them over the mixture as well. Sprinkle with some cheese. Fold the edges in slightly over the filling and overlap each other. Beat the egg and brush the top of the dough with it. Bake the galette in the oven for about 40 minutes. Delicious with a salad or a cup of soup.
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!