This recipe comes from Susan Spungen’s book Open Kitchen, published in 2020. I have many recipes bookmarked, but being that it’s presently summer, this recipe got my attention, appropriately named Summer Vegetable Galette.

From Ms. Spungen: “It might seem like a lot of trouble to roast all of the vegetables first before tucking them into their blanket of flaky, buttery dough, but trust me, it makes a huge difference. Roasting everything first concentrates all the flavors and cooks out excess moisture, so you end up with a succulent flavor bomb of a tart that is hard to resist.”

Personally, I think Ms. Spungen is a genius. Roasting the tomatoes and vegetables enhances flavors, and removes moisture; there is no soggy crust on the bottom.

I love galettes because they are so beautifully rustic and easy enough for a non-baker like myself. I’ve previously made a beet galette, and a fresh tomato galette. They’re just so pretty and satisfying.

One can use a pie crust of any variety, or puff pastry, and the galettes are all delicious and satisfying. A slice is perfect with a green side salad for a nice lunch.

Don’t be daunted by the very long recipe. Ms. Spungen is quite long-winded and precise!

I don’t have all of the heirloom-variety produce she used in her galette, but it will all work. Just use good summer veggies!

Summer Vegetable Galette

For the crust:
2 cups all-purpose flour, plus more for rolling out the dough
1/2 teaspoon salt
1 teaspoon sugar
Big pinch of Aleppo or cayenne pepper
2 teaspoons fresh thyme leaves
3/4 cup grated Parmigiano-Reggiano
14 tablespoons (1 3/4 sticks) cold unsalted butter

Combine the flour, salt, sugar, pepper, rhyme, and Parmigiano cheese in the bowl of a food processor. Pulse to combine. Cut the butter into tablespoon-size pieces and toss into the bowl. Pulse until the butter is broken down into almond-to-pea-size pieces. Transfer to a wide bowl and continue to break down the butter by combining your hands through the flour mixture and flattening the butter chunks between your fingertips. When there are no more large chunks of butter left, drizzle in 1/4 cup ice water while stirring with a fork to distribute it evenly. Press together with your hands. If it seems very dry and crumbly, dribble in a tiny bit more water. Knead once or twice, then form into a rough rectangle and wrap in plastic wrap. Press down, and use a bench scraper to form it into an even better rectangle, 1 to 1 1/2 inches thick. Refrigerate for at least 1 hour or up to 2 days.

For the roasted vegetables:
4 Kumato tomatoes or plum tomatoes, cut crosswise into 3 thick slices
1 tablespoon olive oil
Salt and pepper
2 garlic cloves, thinly slivered
3 to 4 sprigs thyme
1 pound Fairy Tale eggplant
1 pound small zucchini, cut into 3/4 inch slices
1 medium red onion, sliced into 1/2 inch thick wedges

For the cheese filling:
10 ounces fresh ricotta
4 ounces goat cheese
2 garlic cloves, grated on a microplane
2 tablespoons shredded fresh basil
2 large eggs, lightly beaten

To finish:
2 ounces goat cheese
1/2 cup Sungold or other cherry tomato
1 large egg yolk
2 tablespoons heavy cream
1/4 cup finely grated Parmigiano-Reggiano
Fresh basil, for garnish

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

On the prepared pan, toss the tomatoes with 1 teaspoon of the oil and season with salt and pepper. Spread out evenly, top with the garlic and thyme sprigs, and bake for 1 hour and 15 minutes, or until shriveled on the edges and starting to brown. Set aside.

Turn the oven temperature up to 450 degrees F.

If using Fairy Tale eggplant, cut them in half lengthwise. If using Japanese eggplant, cut into 1/2 inch bias-cut slices. In a large bowl, toss the eggplant, zucchini and red onion in the remaining 2 teaspoons oil and season with salt and pepper. Spread out on 2 baking sheets with the cut sides down. Roast for 15 to 18 minutes, without turning, until the zucchini are browned on one side, the eggplant is tender and browned, and the red onions are softened and lightly browned. Remove the vegetables to a plate as they are done. Take care to not overcook them, because they will be cooking some more in the galette. Let cool and reduce the oven temperature to 400 degrees.

Line an 11 x 18” baking sheet with parchment paper and have it nearby. On a lightly floured surface, roll out the dough, taking care to retain the roughly rectangular shape, about 13 x 20”. Continue rolling from the center out, flouring as needed. It’s a good idea to flour the top with your hand, roll it up onto the rolling pin, and flip it over once or twice so it doesn’t stick. Work quickly so the dough doesn’t get too soft. Roll the dough onto the rolling pin and unroll it onto the prepared pan. The dough will hang off the edges a little, but that’s okay. Pop it back into the refrigerator while you make the cheese filling.

Combine the ricotta, soft goat cheese, garlic, basil, eggs, 1/4 teaspoon salt and a few grinding of pepper. Stir well to combine. When the dough is firm and cold again, spread the cheese mixture over it, leaving a 2” order. If the vegetables aren’t ready, chill again.

Arrange the roasted tomatoes, zucchini, eggplant (with the browned sides up) and onions on top of the cheese, mixing them up however you please. Scatter the goat cheese and cherry tomatoes on top. Fold the dough over the edges of the tart, forming a 2” wide border. Mix the egg yolk and cream with a fork and brush the exposed pastry with the egg wash. Sprinkle the Parmigiano over the top, aiming for the pastry.

Bake for 35 to 40 minutes, until the filling is bubbling, the pastry is deep golden brown and your whole house smells amazing.

Serve warm or at room temperature, topped with a handful of basil leaves.

This was truly the best version of a tomato pie I’ve ever had. The preparation work is definitely worth it. And, a crust recipe I’ll make again.