Summer Vegetable Galette

Instructions

1. Prepare the dough
   In a large bowl, combine flour and salt. Cut in butter using a pastry cutter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, stirring until dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the vegetables
   Toss the sliced zucchini, summer squash, cherry tomatoes, and red onion with olive oil, minced garlic, thyme leaves, salt, and pepper in a large bowl. Let the vegetables marinate while the dough chills.
3. Roll out the dough
   Preheat oven to 375°F (190°C). On a floured surface, roll out the dough into a 14-inch circle. Transfer to a parchment-lined baking sheet.
4. Assemble the galette
   Spread two-thirds of the crumbled goat cheese in the center of the dough, leaving a 2-inch border. Arrange the marinated vegetables over the cheese in an overlapping pattern. Fold the edges of the dough over the filling, pleating as necessary.
5. Add finishing touches
   Brush the folded dough with beaten egg. Sprinkle the remaining goat cheese over the exposed vegetables. Season with additional salt and pepper if desired.
6. Bake the galette
   Bake in the preheated oven for 40-45 minutes, until the crust is golden brown and the vegetables are tender. Rotate the baking sheet halfway through cooking for even browning.
7. Rest and serve
   Remove from oven and let rest for 10 minutes before slicing. Garnish with additional fresh thyme leaves if desired. Serve warm or at room temperature.