C – “Take a look at this masterpiece before I destroy it,” I told my husband.
I waited patiently. But, really I was ready to devour this amazing piece of art. Yes, most food in my world is art. I haven’t drawn, painted, sculpted or created any non-food art work in a while. I’ve been creating my art by cooking.
Thank goodness for Instagram and this blog, or else I wouldn’t be able to show my art work.
One of the best and worst things about this form of art … it’s edible. One second, it can be a beautiful masterpiece, then gone in an instant. To me, there is nothing like eating something really beautiful. I eat with my eyes first.
We even have a running joke at Be Mindful. Be Human. about artfully arranging our food. I just cringe when Jim used to say “artfully arrange” something. The art is about not talking about the art of it. I just like things pretty and not slopped on the plate.
It’s more like organizing than art. But, it turns out pretty. I guess it’s artful. Just don’t call it artful. Of course, a masterpiece is in the eye of the beholder. Some might not think this is a really pretty galette. I love how artfull, not perfect, this is.
Sometimes, looks can be deceiving. If it looks good. it also better be really tasty to make the whole artful thing work. I have been disappointed many times going to a restaurant. Something looks really beautiful, but ends up not being as tasty as I expected.
This galette won’t disappoint. It is loaded with flavor. The sweet and spicy caramelized onion jam I made yesterday really pops with the country-style mustard. The Fontina cheese isn’t too strong … just perfect. The eggplants gives it a great meat texture.
| CSA Box Week #2 2016: Eggplant Spicy Onion Jam Galette |
- Grapeseed oil for drizzling
- 2 eggplants, sliced
- Salt and pepper to taste
- 1 Tbsp Dijon mustard
- 1 cup spicy caramelized onion jam (link below)
- 4 oz Fontina cheese, shredded
- 2 Tbsp fresh basil, chiffionade
- 1 pre-made pie dough (link below)
- ¼ cup Parmesan cheese, grated
- 1 egg with a Tbsp of water
- Preheat the oven to 350 degrees.
- Place the sliced eggplants onto a baking sheet lined with parchment paper. Sprinkle salt and pepper and drizzle oil on both sides of the eggplant slices. Bake until tender about 25 minutes, flipping over once for even cooking.
- Roll out the pie dough to a circle, ⅛ inch thick.
- Place rolled out pie dough on to a parchment lined baking sheet.
- Spread a thin layer of mustard all the way to the edge of the dough.
- Top evenly with caramelized onion jam. All the way to the edge if you want.
- Sprinkle the Fontina cheese, leaving an inch from the edge free.
- Top the cheese with fresh basil.
- Top with a single layer of roasted eggplant leaving the edge free.
- Sprinkle grated Parmesan cheese on top of the eggplant.
- Fold the free 1 inch edge inward.
- Egg wash the outside of the crust.
- Bake the galette for 35 to 40 minutes or until the crust is golden brown.
- Sprinkle more Parmesan over the top and crust.
- Place under a broiler for 5 minutes or continue to bake until the Parmesan is golden brown. Be careful not to burn it.
- Remove from the oven and let rest for a least 10 minutes before cutting.
- Serve and sprinkle more basil over top.
- Enjoy!
Pie Dough recipe
Spicy Caramelized Onion Jam recipe
Of course, it helps to have a really tender flaky pie dough that’s just perfect container for all the wonderful things inside. It’s artfully beautiful inside and out. Just what I was hoping for.
Now all I need is to do get my husband to move faster, so I can cut into my masterpiece before it’s too late.