Combining the French technique of galette with gochujang, a sweet and savory condiment from Korea, this recipe rings true to the marriage of flavors in French fusion. Thought of as the French version of “everything but the kitchen sink,” once you master the dough, you can personalize any galette with your own filling – whether that’s our gochujang eggplant layered with garlic tahini sauce, or a savory or sweet variation of your own.
This recipe is featured in the Everyday French Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Place flour and salt in bowl of food processor. Pulse to mix. Add butter; pulse until mixture resembles coarse crumbs. Gradually add ice water, pulsing just until mixed. Turn dough out onto table and, using hands, mix gently just until dough comes together to form a ball. Press dough into a thick disk; wrap in plastic wrap. Refrigerate at least 1 hour.
Garlic Tahini
Mix all ingredients in bowl until well blended and slightly thickened. Set aside.
Gochujang Eggplant
Whisk gochujang, soy sauce, sesame oil, brown sugar, garlic and ginger in bowl; set aside. Salt the eggplant, turning to coat evenly. Arrange eggplant on sheet pan lined with paper towels. Let stand 10 minutes to remove excess moisture. Pat dry with paper towels, brushing gently to remove any remaining salt.
Heat oil in skillet on medium-high heat. Add eggplant, cooking 2 to 3 minutes per side or until lightly browned and slightly softened. Transfer to medium bowl. Cool slightly. Add gochujang mixture, tossing gently to coat. Set aside until ready to assemble galette
Galette
Heat oven to 400°F (200°C). Place pastry dough in center of clean sheet of lightly floured parchment. Sprinkle dough lightly with flour and top with another sheet of parchment. Roll dough into 12- to 13-inch (30-cm to 33-cm) circle. Remove top piece of parchment. Transfer parchment with dough onto shallow baking pan.
Spread Garlic Tahini over center of dough, leaving a 2-inch (5-cm) border. Shingle eggplant evenly over top of tahini. Fold edge of crust up over eggplant, pleating every 2 to 3 inches (5-cm to 7-cm). Brush crust with egg wash.
Bake on lowest oven rack 15 minutes. Move to center oven rack. Bake 25 to 35 minutes longer or until crust is golden brown and crispy.
Service
Top prepared Galette with green onion. Cut into wedges to serve. Serve warm.
CHEF's TIP!
This gochujang marinade is great for other vegetables or proteins like beef or chicken.
