You can use a store bought crust or puff pastry for this vegetale tart if you don't want to make your own. I will often use scallions or leeks and then I don't roast them in advance. Play around and have fun!
Makes 1 - 9 inch galette
For the crust:
1 ¼ cups (150 grams) all-purpose flour
2 tablespoons finely chopped fresh herbs, such as parsley or thyme
½ teaspoon (2.5 grams) Diamond kosher salt
1 stick/ 4 ounces ( 113 grams) cold unsalted butter, cut into 1/2 inch cubes
1/4 (60 ml) ice water
1 teaspoon (5 grams) white distilled or cider vinegar
For the filling:
1 pounds of your favorite summer vegetables (zucchini, squash, bell peppers, eggplant, etc.) sliced into thin rounds or strips
1 tablespoons olive oil
1 teaspoon fresh thyme
Salt and pepper to taste
For the cheese base:
1/2 cup ricotta cheese
2 tabelspoons grated mozzarella, provolone, or fontina cheese
1 tablespoon grated Parmesan cheese
1 egg yolk
1/2 teaspoon kosher salt
large pinch black pepper
Make the crust: In a food processor, pulse together the flour, herbs, and salt. Add the butter and pulse until a coarse meal forms but maintaining small pieces of butter, about 5-7 seconds. Combine the water and vinegar; add in and puzzle 2-3 seconds, until the dough just comes together.
Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Form as best as possible into a circle.
Chill the dough: Wrap in plastic wrap and refrigerate for at least 1 hour.
Roast the Veggies: Preheat your oven to 425°F (220C). Toss your sliced vegetables with olive oil, herbs, salt, and pepper. Roast on a baking sheet until tender and slightly browned (approximately 15-20 minutes).
Make the Filling: Mix the ricotta, mozzarella (or other cheese), Parmesan, egg yolk, salt, and pepper until smooth.
Assemble the tart: On a lightly floured surface, roll out one dough disc into a 11-inch (28 cm) circle. Place on a parchment lined sheet tray. Spread the filling in a circle on the dough in a 9 inch (23 cm)circle. Top with vegetables. Fold the edges of the dough over the filling, creating loose pleats. Brush the crust with the egg wash.
Bake Time: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before slicing and serving.
