Step 1

Combine flour, salt, and butter in a food processor bowl. Process until it resembles coarse crumbs.

Step 2

Add 3 tablespoons of ice water and pulse in the food processor. Push some of the dough up against the side of the bowl to see if it holds together. (Be aware of the blade if you do it with your hand.) If it doesn't quite hold together, add 1 more tablespoon of ice water.

Step 3

Place a piece of plastic wrap down on a work surface and empty the unformed dough onto it. Shape the dough into a disk, using the plastic wrap to assist. Wrap with the plastic wrap and refrigerate for at least 30 minutes.

Step 4

Meanwhile, place cubed eggplant in a colander. Toss eggplant with approximately 2 teaspoons salt. Let drain 30 minutes. Pat dry with paper towels.

Step 5

Preheat oven to 425 degrees.

Step 6

Place eggplant, tomatoes, zucchini and bell pepper on a large baking sheet. Drizzle with olive oil and toss to coat. Roast until beginning to brown and just becoming tender, approximately 15 minutes. (Keep in mind they're going to cook again in the galette.)

Step 7

Remove the baking sheet from the oven and tilt it slightly so that excess oil and liquid drain away. Let the vegetables cool.

Step 8

Reduce oven temperature to 400 degrees.

Step 9

Toss vegetables with garlic, basil, Parmesan cheese, salt and freshly ground black pepper to taste.

Step 10

Place the chilled dough on a floured surface and roll it into a 12 to 14-inch circle, adding more flour as needed.

Step 11

Line a baking sheet with parchment paper. Sprinkle a light layer of cornmeal over the parchment paper.

Step 12

Place the galette dough onto the prepared parchment paper.

Step 13

Spread the pesto over the pastry, leaving a 2-3 inch border.

Step 14

Break the goat cheese log into pieces and dot the pesto evenly.

Step 15

Place vegetable mixture onto the pie crust, leaving a 3-inch border.

Step 16

Fold the dough over the vegetables, overlapping as necessary to partially cover the filling. (Should have a rustic appearance.)

Step 17

Brush the pastry with olive oil.

Step 18

Bake for approximately 40-45 minutes or until crust is golden.

Step 19

Sprinkle with a little Parmesan cheese. Cut into wedges and serve.