Rustic Eggplant & Tomato Galette

1. Prepare the Dough

Mix the all-purpose and rye or whole-wheat flour with the sugar and fine sea salt in a food processor or large bowl. Beat the egg and add enough heavy cream or milk to reach ⅓ cup. Dice the butter into small cubes and add to the flour mixture, pulsing or mixing until butter forms chickpea-sized chunks. Gradually add the egg mixture, gather the dough, knead lightly, and wrap in plastic wrap. Let it rest in the refrigerator for at least 2 hours or up to 3 days.

2. Roast the Vegetables

Preheat the oven to 425°F (220°C). Cut the eggplants and plum tomatoes into even slices, toss with extra-virgin olive oil, kosher salt, and freshly ground black pepper. Spread on baking sheets and roast for 35 to 40 minutes until tender and slightly caramelized.

3. Prepare the Cheese Mixture

Mix the soft goat cheese with minced garlic clove and chopped rosemary leaves.

4. Combine Roasted Vegetables and Chiles

Once the vegetables are done roasting, remove them from the oven and toss with chopped fresh hot chiles.

5. Assemble and Bake the Galette

Roll the chilled dough into a 12-inch round on a lightly floured surface and transfer to a parchment-lined baking sheet. Spread the goat cheese mixture over the center, leaving a border. Pile the roasted vegetable mixture on top of the cheese. Fold the edges of the dough over the filling, pleating as you go. Brush with reserved egg mixture and bake at 400°F (200°C) for about 40 minutes, until golden brown and crisp. Cool for at least 30 minutes before serving.