Mediterranean Vegetable Galette

Instructions

1. Prepare the dough
   In a large bowl, whisk together flour and salt. Add cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just holds together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Roast the vegetables
   Preheat oven to 425°F (220°C). Toss zucchini, eggplant, bell peppers, and red onion with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 15-20 minutes, until vegetables are softened but not fully cooked. Allow to cool slightly.
3. Prepare the filling
   In a small bowl, mix the remaining tablespoon of olive oil with minced garlic and thyme leaves. Set aside.
4. Assemble the galette
   Reduce oven temperature to 375°F (190°C). On a floured surface, roll out the dough to a 14-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet. Brush the center with the garlic-herb oil mixture, leaving a 2-inch border. Arrange the roasted vegetables decoratively over the oiled area. Sprinkle crumbled feta over the vegetables.
5. Form the crust
   Fold the edges of the dough up and over the filling, pleating as necessary and leaving the center open. Brush the dough with beaten egg wash.
6. Bake the galette
   Bake for 35-40 minutes, until the crust is golden brown and the vegetables are tender. Let cool on the baking sheet for 10 minutes before transferring to a serving plate.
7. Garnish and serve
   Just before serving, sprinkle with additional fresh thyme leaves if desired. Serve warm or at room temperature, cut into wedges.