Step 1

Slice zucchini and eggplant and lay out on a baking sheet lined with paper towels. Sprinkle with salt and let sit for half an hour.

Step 2

Meanwhile, add flour and salt to food processor and pulse to combine. Add the butter and pulse until mixture resembles a coarse meal. Add water and pulse. Turn out onto a floured surface and form into a ball. Cover with plastic wrap and place in fridge for 30 minutes.

Step 3

Add ricotta, egg, thyme, basil, cumin, salt and pepper into a small bowl and mix to combine.

Step 4

Preheat oven to 425F. Remove dough from fridge and roll out on a floured surface to a circle with a 12" diameter. Place on a baking sheet lined with parchment paper.

Step 5

Spread ricotta mixture into the center of the crust, leaving about 2 inches space from the edge. You will need this to fold over the crust in the last step.

Step 6

Blot vegetables to absorb water and lay out on top of ricotta mixture.

Step 7

Fold over the edges of the galette and brush with egg wash. Bake for about 35 minutes or until the crust has turned a nice golden brown colour.