Galette with eggplant, tomatoes and bacon

1 . Stage

Add salt and butter to the flour.

2 . Stage

Add water and an egg.

3 . Stage

Knead the dough. Wrap the dough in clingfilm and leave in the refrigerator for 30 minutes.

4 . Stage

Grate the cheese on a grater. Add the ricotta. Stir to combine.

5 . Stage

Cut the eggplant into thin slices.

6 . Stage

Cut the tomatoes into circles.

7 . Stage

Sprinkle a cutting board with flour. Roll out the cooled dough into a circle 30cm in diameter.

8 . Stage

Line a baking tray with baking paper. Transfer the dough to the paper. Place the cheese filling. Flatten with a knife, leaving 2 cm from the edge. Spread the garlic through a garlic masher over the filling.

9 . Stage

On top of the stuffing lay, alternating slices of eggplant, tomato and a piece of bacon.

10 . Stage

Lay out in a circle, fill and the middle. Place cherry tomatoes. Salt and pepper. Drizzle olive oil on top.

11 . Stage

Wrap the edges of the pastry over the filling, making a crease. Grease with whipped egg yolk.

12 . Stage

Bake in a preheated oven at 180 degrees for 40 minutes until crispy.