Is anyone out there feeling recipe deprived? My apologies. Kevin and I….well, we’s been a travelin’. We spent some time in Colorado and California, attending a wedding and then visiting wedding venues on the coast of California, where we plan on having our own wedding! But I’m back. And I come bearing….pie. And I’m not just talking your standard apple pie, I’m talkin’ this rustic savory grecian eggplant, tomato, and goat cheese galette.
This pie couldn’t be any easier. It’s another one of my Trader Joe’s hacks (I know how much you guys love those based on the traffic I see to those recipes) and this one only uses 5 ingredients and takes about 5 minutes to throw together. It is gorgeous for simple entertaining or makes a delicious dinner paired with a salad. You’ll be filled with joy when you see it come out of the oven. And the smell…..HEAVEN. For this baby I use my favorite Trader Joe’s frozen pie crust, their canned grecian eggplant and tomato mixture (the same one I use for my eggplant chicken parm), crumbled goat cheese, and toasted pine nuts. If you like feta cheese betta, that’s also an option! Once you make one galette using their crust, I promise you’ll find ways to jam everything you can dream up in there.
Let’s get started. I’ve only got pies for you.
Step 1: In Crust We Trust. Thaw your Trader Joe’s pie crust according to the directions on the box. If you are entertaining, two crusts come in a box so you can make two pies. Just buy double of the other ingredients. If you only plan on making one pie, remove one from the box and return the other brother to the freezer. Preheat your oven to 425.
Step 2: Roll out. If any of the pieces of the crust have seperated when you roll it out, use a rolling pin or you hands to smooth them back together.
Step 3: I have fillings for you. Line a baking sheet with parchment paper. Spread your pie crust across it. Sprinkle goat cheese or feta across the bottom of your crust. Next spread your can of eggplant mixture on top of the cheese. Top another 2-3 tablespoons of feta or goat cheese crumbles.
Step 4: Big Crimpin’. Fold edge of dough over 1 inch of eggplant mixture making pleats. Brush the pie crust with some of beaten egg.
Step 5: Wake up and small the bakin’. Bake 25 minutes checking the galette towards the end until the pastry is golden. Cool slightly on baking sheet on a rack. Garnish with toasted pine nuts and dried oregano.
I’ve only got pies for you {savory eggplant and tomato galette with goat cheese}
Ingredients
- 1 can Trader Joe's Grecian Eggplant and tomatoes
- 1 Frozen Trader Joe's Pie Crust
- 3/4 cup crumbled feta or goat cheese
- 1 large egg, lightly beaten
- 2 tablspoons toasted pine nuts
- Dash of dried oregano
Instructions
- Thaw your Trader Joe's pie crust according to the directions on the box. If you are entertaining, two crusts come in a box so you can make two pies. Just buy double of the other ingredients. If you only plan on making one pie, remove one from the box and return the other brother to the freezer. Preheat your oven to 425.
- If any of the pieces of the crust have seperated when you roll it out, use a rolling pin or you hands to smooth them back together.
- Line a baking sheet with parchment paper. Spread your pie crust across it. Sprinkle goat cheese or feta across the bottom of your crust. Next spread your can of eggplant mixture on top of the cheese. Top another 2-3 tablespoons of feta or goat cheese crumbles.
- Fold edge of dough over 1 inch of eggplant mixture making pleats. Brush the pie crust with some of beaten egg.
- Preheat oven to 425. Bake 25 minutes checking the galette towards the end until the pastry is golden. Cool slightly on baking sheet on a rack. Garnish with toasted pine nuts and dried oregano.
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