In large frypan, place butter and oil over medium heat. Add eggplant, onion, zucchini, tomato, herbes de Provence, salt and pepper. Cook stirring, until vegetables are tender crisp. Remove from heat and stir in cooked chicken. Bring crusts to room temperature and place on large baking sheet. Spoon chicken mixture into center of each, spreading to within 1½ inches of edge. Turn pastry edge over filling and pleat at 1-inch intervals. (Open-faced filling can be seen through pleated pastry edge.) Sprinkle half of cheese over the filling of each galette. In small bowl, beat together egg and water; brush on each pastry and sprinkle each with half of the sesame seeds. Place in 450°F oven and bake about 15 minutes or until light brown. Slide onto serving platter, garnish with cherry tomatoes and basil. Pass Lemon Basil Sauce.

Makes 6 servings.

Lemon Basil Sauce: In medium bowl, place 1 cup mayonnaise, ¼ cup sour cream, 2 tablespoons lemon juice, 1 teaspoon dried basil, 1/8 teaspoon paprika, and 2 tablespoons heavy cream. Whisk until smooth and pour into serving bowl.

Prudence Hilburn, Piedmont AL

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