Step 1

Preheat the oven to 400F/ 200C and take your prepared pie crust out of the fridge.

Step 2

Slice the eggplants 1¼ cm/½″ thick, brush the slices with olive oil and arrange them on a parchment paper on a baking sheet. Grill until brown for 12-15 min. until soft all the way through and the eggplant has lost its spongy texture. Remove from the oven and place it on a plate and let it cool off. Slice the peppers.

Step 3

Dust your work surface with some flour and roll out your pie crust in a circle 14″/35 cm in diameter. Slide it over on the same parchment paper you baked eggplant on and spread pesto on it leaving about an inch border pesto-free.

Step 4

Arrange the eggplant slices overlapping in a circle, then put pepper slices on top in any fashion you like, then spread your torn basil leaves on top and finish with feta cheese.

Step 5

Fold the border over the vegetables while brushing the pleats with a beaten egg to seal it. Brush the egg all over the crust which will give the galette a beautiful colour.

Step 6

Bake at 400F/200C for 20-30 min until the crust is golden and the cheese is slightly coloured.