This is easily adapted to different vegetables depending on what's in season. Roasted cherry tomatoes add a nice touch of sweetness, but experiment with whatever else you can find. The crust can be made a day or two ahead if you'd like to spread out the work.
Ingredients for the dough:
2/3 cup all-purpose flour
2/3 cup wheat flour
1 tsp. granulated sugar
1/2 tsp. salt
1 egg
A splash of milk
6 Tbl. butter, cut into large pieces
1/2 tsp. lemon zest
2 tsp. lemon juice
Ingredients for the filling:
1 eggplant, cut into 1/2 inch pieces
2 zucchini, cut into 1/2 inch pieces (or try sliced mushrooms if zucchini is out of season)
2 cups cherry tomatoes, sliced in half
1 leek (white and light green part only), sliced thin or use shallots or a half an onion instead
1 cup cheese (you can use gruyere, mozzarella, or a mixture of the two or even goat cheese)
Salt and pepper to taste
Dough instructions:
Whisk together the flour, sugar and salt in a large bowl.
Lightly mix the eggs in a measuring cup and add enough milk to get to 1/3 cup. Set aside.
Put the butter pieces into the flour mixture. Use your hands to pinch it into the flour so it's in chickpea-sized pieces.
Pour 1/4 cup of the egg and milk mixture into the flour. Using your hands, combine it until the mixture comes together in large crumbs. Mix in the lemon juice and lemon zest.
Put the dough on a lightly floured counter and kneed it just until it comes together as one piece. Wrap it and put into the refrigerator while you make the filling.
Filling instructions:
Preheat the oven to 425.
Lay the eggplant pieces on one baking sheet and the zucchini pieces on another. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for about 30 minutes until they're soft and lightly browned, stirring on occasion.
Meanwhile heat 1 tablespoon olive oil in a skillet. Add the leeks and cook over medium heat until they're softened and lightly browned. Scoop them out into a small bowl. Put another tablespoon of olive oil into the skillet and add the cherry tomatoes. Raise the heat to medium-high and cook until the tomatoes start to get soft and release their juices and they start to caramelize.
Assembly and cooking instructions:
Decrease the oven temperature to 400.
Take the dough out of the refrigerator and place it on a piece of parchment paper. Roll it out to about a 12" round (don't worry if it's ragged). The dough can be hard to roll when it's cold so lean into it. Lightly sprinkle some flour on the surface if the rolling pin sticks.
Sprinkle the cheese over the bottom of the crust, leaving a 2" border all around. Then layer the vegetables on top of the cheese. Fold up the crust edges all the way around the circle, crimping it together so it stays up. Brush the crust edges with the leftover egg and milk mixture.
Transfer the paper with the galette onto a baking sheet. Place in the oven and bake for 30-40 minutes until the crust is golden brown. Remove from the oven and let sit a 5-10 minutes before slicing.
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