For the dough
1 1/2 cups all-purpose flour (180 g)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold butter, cut into small pieces (100 g)
3 tablespoons ice-cold water
For the filling
2 small eggplants (500 g), cut into 0.5 cm thick slices
2 small zucchinis (480 g), cut into 0.5 cm thick slices
1 medium onion (100 g), cut into 0.5 cm thick slices
3 tablespoons olive oil
2 cloves garlic, minced
1 red bell pepper, seeded and chopped (130 g)
1 tablespoon paprika
1/4 teaspoon black pepper
1 egg, lightly beaten (for brushing)
1/4 cup grated cheese
For the dough
1 1/2 cups all-purpose flour (180 g)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold butter, cut into small pieces (100 g)
3 tablespoons ice-cold water
For the filling
2 small eggplants (500 g), cut into 0.5 cm thick slices
2 small zucchinis (480 g), cut into 0.5 cm thick slices
1 medium onion (100 g), cut into 0.5 cm thick slices
3 tablespoons olive oil
2 cloves garlic, minced
1 red bell pepper, seeded and chopped (130 g)
1 tablespoon paprika
1/4 teaspoon black pepper
1 egg, lightly beaten (for brushing)
1/4 cup grated cheese
Prepare the dough: in a medium bowl, combine the flour, salt, and baking powder
Add the cold butter and mix with your fingers until it forms a crumbly mixture
Gradually add the ice-cold water, mixing with a fork until a smooth batter forms
Make a ball with the dough and shape into a disk about 15 cm in diameter
Wrap in plastic wrap and refrigerate for at least 15 minutes. Reserve
Prepare the filling: place the eggplant and zucchini slices on a plate and sprinkle with salt
Let it sit for about 15 minutes
Then, rinse under cold running water and pat dry with paper towels. Reserve
In a medium skillet, cook the onion in olive oil over medium heat, stirring occasionally, until softened (about 3 minutes)
Add the garlic and cook for an additional minute
Add the bell pepper, eggplant, and zucchini and cook over low heat, stirring occasionally, until the vegetables are tender (about 5 minutes)
Season with paprika, black pepper, and salt
Let it cool
Preheat the oven to 180°C (medium)
Roll out the reserved dough on a floured surface to a thickness of about 3 mm
Place the dough in a 35 cm diameter round cake pan or pie dish with the sides facing up
Spread the filling over the dough, leaving a 5 cm border
Fold the dough over the filling, making sure to leave the center open
Brush the edges with the beaten egg
Bake the galette in the preheated oven for about 30 minutes, or until golden brown
Transfer to a serving plate and serve immediately
434 calories per slice
