This is one of Gilly’s favourite summer recipes. Whether packing up for a picnic, or for an al fresco sharing dish, it’s so simple to make, and a real showstopper!
When you come along to any of our classes we will send you the recipes direct to your email inbox so you can make them on repeat!
Ingredients
Aubergines (sliced into 1cm rounds), 2 large
Olive oil, 6 tbsp
Brown onions (finely diced), 2 large
Anchovies, 5-7 (optional – some for decoration)
Ricotta, 250g
Fresh thyme (leaves picked and finely chopped), small bunch
Unwaxed lemon, 1
Galette pastry, 1 batch (see Cook’s Notes below)
Plum tomatoes (sliced into 1cm rounds), 500g
Courgettes (sliced into 1cm rounds), 300g
Garlic (finely sliced), 2 cloves
Dried oregano, for sprinkling
Fennel seeds, for sprinkling
Egg (beaten), 1
Method
Preheat the oven to 200°C fan and line two baking trays with baking parchment.
Arrange the aubergine slices on the trays, brush both sides with olive oil, season with salt and bake for 20–25 minutes, until golden.
Fry the onions in 3 tbsp of olive oil with a pinch of salt for about 15 minutes, until soft and golden.
Stir in the anchovies until melted, then leave to cool.
Mix the ricotta, thyme and a pinch of salt.
Add the lemon zest and a squeeze of lemon juice, then whisk until smooth. Season to taste.
Roll the pastry into a circle about 4–5mm thick on baking parchment and transfer to a baking tray.
Spread the ricotta mixture over the pastry, leaving a 6–8cm border, then spread the onion mixture over the ricotta.
Arrange the tomato, courgette and aubergine slices in overlapping circles, adding slivers of garlic between the tomatoes. Top with anchovies if desired.
Drizzle with olive oil, season with salt and sprinkle over the oregano and fennel seeds.
Fold the pastry border over the filling, brush with beaten egg and bake for 30-40 minutes, until the pastry is crisp and the vegetables are sizzling.
Leave to cool for a few minutes before slicing and service.
Cook’s Notes
Serves 6-8.
At The Cook’s Place you will learn how to make galette pastry, but a quick cheat is to buy a sheet of ready rolled puff pastry!
Anchovies are small seawater fish and are closely related to herrings. They can be eaten raw or cooked, and with their rich flavour, they enhance many a Mediterranean dish – including this one!