End Of Summer Heirloom Tomato And Eggplant Galette

1. 1

   Preheat the oven to 375 degrees Fahrenheit

2. 2

   On a floured surface, roll out the chilled dough into a 1/8-inch thick circle. Transfer the dough to a baking sheet topped with parchment paper.

3. 3

   Drizzle the dough with EVOO and sprinkle the Swiss cheese and Parmigiano Reggiano on top, leaving a 1-2-inch border all around. Overlap the heirloom tomato and eggplant rounds in a fan on top of the layer of cheese. Sprinkle with the dried oregano, salt and pepper. Fold the edges of the dough up over the filling.

4. 4

   Brush the entire surface of the crust with the beaten egg. Bake until the crust is golden brown and the vegetables are tender, about 40-45 minutes. Serve warm with an extra sprinkling of Parmigiano Reggiano cheese.

* Per serving · 4 servings · Values may vary.

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