Provençal Ratatouille Galette

Mix the flour and salt. Rub in the cold butter, leaving some pea-sized pieces. Stir the vinegar into the water, add it gradually, and bring the dough together without kneading. Flatten, wrap, and chill for 30 minutes.

Heat the oven to 220°C conventional / 200°C fan. Lay the eggplant and zucchini on a tray, toss with 2 tablespoons of the oil, and roast for 12 minutes. Cool slightly.

Mix the remaining oil with the garlic and thyme. Pat the tomato slices dry and season all the vegetables with salt and pepper.

Roll the pastry on baking paper into a 34 cm circle. Spread the mustard over the centre, leaving a 5 cm border, and scatter over half the goat cheese.

Layer the eggplant, zucchini, and tomato in overlapping circles. Drizzle with the garlic-thyme oil, add the remaining goat cheese, and fold the pastry edge over the filling. Brush the pastry with beaten egg.

Reduce the oven to 200°C conventional / 180°C fan. Bake the galette for 38 to 42 minutes, until the pastry is deeply golden and the vegetables are tender.

Rest for 10 minutes before slicing. Serve warm or at room temperature.