Eggplant and plum tomato gallette

Summer harvest has begun.  My eggplants are ripening on their vines and I pick fresh plum tomatoes daily.  I was thinking of making ratatouille, but my bell peppers haven't grown yet and I had no zucchini or squash on hand.  I decided to make a partial ratatouille in a gallette.

For the filling:

1 tablespoon olive oil

1/2 yellow onion, diced

1 1/2 cups eggplants cut in 1/2-inch dice

1 1/2 cups plum tomatoes cut in 1/2-inch dice

1 clove garlic, minced

2 sprigs thyme

salt and pepper to taste

Heat a medium skillet on medium heat.  Add onions and cook for 2 minutes until translucent, add the eggplants and cook another 2 minutes.  Then add the remaining ingredients and continue to cook uncovered for 2-3 minutes until the tomatoes start to soften.  Cover and cook for 10 minutes on low heat until cooked through.  There should be very little liquid.  Remove thyme stems and allow to cool.

For the pastry:

5 oz unsalted butter, cut in cubes and cold

9 oz all-purpose flour

1 teaspoon salt

2 egg yolks

1/4 - 1/3 cup cream

Keep in mind that this dough should be handled as little as possible for a brittle pastry.  Combine the flour and salt and butter in the bowl of a food processor.  Pulse for about 20 seconds until it resembles coarse cornmeal.  Add the egg yolks and pulse to combine.  With the motor running, drizzle just enough cream to get the dough to start forming a ball.  

To assemble:

1/2 cup grated parmesan cheese (optional)

Turn the dough onto a piece of parchment paper that will line your cookie sheet.  Roll out to 1/8-inch thickness.  You should end up with roughly a 12x8 inch rectangle.  Spread the filling on the dough, leaving a 1-inch border.  Sprinkle with cheese if desired.  Fold the border onto the filling, leaving roughly a 9 x 5 inch rectangle of filling open in the middle.

Bake at 375 degrees for 40 minutes until the dough cooks through.  It will be slightly darker.