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1
In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together the flours, sugar, and salt.
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2
In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup.
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3
Lightly whisk the egg and cream together.
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4
Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter.
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5
If using a food processor, do not over-process; you need chickpea-size chunks of butter.
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6
Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs.
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7
Mix in lemon juice and zest if using.
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8
Put the dough on lightly floured counter and knead to make one uniform piece.
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9
Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
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10
When you are ready to make the tart, roll out dough to a 12-inch round (it can be ragged).
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11
Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
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12
Heat oven to 425 degrees.
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13
Spread out eggplant, zucchini and tomatoes in one layer on three separate sheet pans or cookie sheets.
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14
Drizzle generously with oil and season with salt and pepper.
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15
Roast vegetables, tossing zucchini and eggplant occasionally, 35 to 40 minutes.
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16
Eggplant and tomatoes will be golden at the edges; zucchini will be tender.
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17
Dont let the vegetables get too dark because they will continue to brown in the tart.
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18
Transfer vegetables to a bowl (you want to have about 3 cups of them) and toss with chile peppers.
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19
Decrease oven temperature to 400 degrees.
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20
In a small bowl, combine goat cheese, garlic and thyme leaves.
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21
Spread mixture in a thin layer over crust, leaving a 1 1/2-inch border all around.
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22
Arrange vegetables evenly over goat cheese.
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23
Fold up edges of crust, pleating to hold it in (sloppy is fine).
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24
Brush pastry generously with leftover egg and cream mixture.
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25
Transfer galette to oven and bake until golden brown, about 40 minutes.
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26
Cool on a wire rack for at least 20 minutes before slicing.
