Name: Mixed Vegetable Galette
Prep time: 40 min
Cook time: 35 min
Yield: 8, 8 slices
Ingredients: 3/4 tsp salt; 1/4 cup greek yogurt; Pinch of pepper; FOR THE FILLING:; 1 tsp minced garlic; 3/4 cup whole wheat flour; 1/3 cup parmesan cheese; 3/4 tsp ground sage; 1 1/2 tsp fresh thyme; 2 TBS olive oil; 1 cup ricotta cheese; 1 medium tomato; 1 small zucchini; FOR THE CRUST:; Handful of cherry tomatoes; 1 egg (for egg wash); 3/4 cup white flour; 1 small eggplant; 1/2 cup butter (cut into chunks); 1 tsp fresh lemon zest

Instructions

Thinly slice the zucchini and eggplant. Place on a paper towel lined baking sheet and sprinkle 1/2 tsp salt over the veggies. Let sit for about 30 minutes - this will help get the excess moisture out of them so they can roast properly in the oven.
Meanwhile, make the crust. Add the flours and salt to a food processor and pulse to combine. Add the butter and pulse again to combine - there will be little chunks in the mixture. Add the greek yogurt, and pulse to combine again. If it still seems a bit dry, add 2 TBS of COLD water to help the dough come together. Shape the dough into a round disc and wrap tightly in plastic wrap. Pop this in the fridge until you're ready for it.
Preheat the oven now, to 425 degrees.
In a small bowl, mix together the garlic, salt, pepper, ricotta cheese, fresh thyme, and lemon zest.
When the 30 minutes are up, use a dry paper towel to pat off the moisture that has seeped out of the veggies. Slice the tomato, and set aside with the other veggies.
Roll the dough out into a circle on a lightly floured surface, until it's about 12 inches across (doesn't have to be exact!) It should be about 1/4 inch thick. Transfer to a parchment paper-lined pan.
Spread about 3/4 of the ricotta mixture onto the rolled out dough, leaving an inch (or so) border around the edge. Lay the veggies on and add the cherry tomatoes on top. Sprinkle with a little parmesan cheese and the olive oil.