The vegetables need to be roasted first to remove most of the water inside them. If we don't, they will let it go on the dough and make it wet; something we most definitely don't want.

The aubergine needs a pre-treatment before roasted. We need to degorge the slices to remove any bitterness from them. We do this by adding 1 tsp of salt and distributing them between the slices (3mm thick). Leave them to rest 10min like this and then rinse properly.

Slice all the veggies as you please (about 3mm thick or they will take longer) and place them on a baking sheet lined with baking paper. Don't put one on top of the other.

Finely grate the garlic cloves and mix them with the olive oil. Sprinkle this over the vegetables. Season with salt and pepper and put the bay leaves on the tray as well.

Take them to the oven at 180C for about 30min or until you see they are nicely soft and cooked. Bare in mind that if you change the vegetables they might have different cooking times and so you might need to take some out before the others.

Let them cool down to room temperature before assembling the galette.

Cut your cold butter into cubes and mix it with the flour and salt. Pinch the cubes with your fingers to coat the flour with the fat from the butter. Once you don't feel any lumps of butter, rub the flour between your hands. The end result should look like moist sand. If you have a food processor, do this on the food processor.

Add the rest of the ingredients and mix them using a spatula. Once this is not helping anymore, knead with your fingers but only a bit since over-kneading will make it tough. If you have a food processor, add the ingredients and blitz until even. 

Cover in cling film and let rest in the fridge for at least 30min.

Roll out the dough, trying to have it as round as possible on a flour-dusted surface. Take it to 2mm thick. Any thinner than that at it will break apart on handling and thicker will make it too doughy. 

I used a large plate to cut a perfect circle, but you can use it as it is and make it look more rustic. Put it on a tray lined with baking paper and arrange your vegetables inside, leaving about 2cm around the edges empty. Be mindful that the vegetables should not be more than 1cm high or their juices will break apart the dough.

Fold the edges towards the inside and sprinkle the parmesan cheese on top of the vegetables. Take it to the oven at 180C for about 30min or until the edges are nice and golden.

Serve warm or at room temperature.