Summer Vegetable Galette – FIELD + SUPPLY

Ingredients

• 2 cups all-purpose flour, plus more for rolling out the dough
• ½ teaspoon salt
• 1 teaspoon sugar
• Big pinch of Aleppo or cayenne pepper
• 2 teaspoons fresh thyme leaves
• ¾ cup grated Parmigiano-Reggiano cheese (grated on the small round holes of a box grater)
• 14 tablespoons (1¾ sticks) cold unsalted butter
• 4 Kumato (brown) tomatoes or plum tomatoes, cut crosswise into 3 thick slices
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 2 garlic cloves, thinly slivered
• 3 to 4 sprigs fresh thyme
• 1 pound Fairy Tale or Japanese eggplant
• 1 pound small zucchini, cut into ¾-inch-thick coins
• 1 medium red onion, sliced into ½-inch-thick wedges
• 10 ounces fresh ricotta cheese
• 4 ounces soft goat cheese
• 2 garlic cloves, grated on a Microplane
• 2 tablespoons shredded fresh basil
• 2 large eggs, lightly beaten
• 2 ounces aged goat cheese
• ½ cup halved Sungold or other cherry tomato
• 1 large egg yolk
• 2 tablespoons heavy cream or milk
• ¼ cup grated Parmigiano-Reggiano cheese (grated on the small round holes of a box grater)