• Prep the vegetables; slice the zucchini, eggplant, into thin rounds. Brush with olive oil. Core and quarter the pepper. Grill the vegetables over medium- high heat until the zucchini and eggplant are tender and the red pepper skin is blistered. Let cool.

  Vegetables can be grilled a day ahead and the galette assembled and baked next day.
• Peel the blistered skin from the pepper. Cut the pepper, eggplant and zucchini into bite size pieces and transfer to a bowl. Pit and halve the olives and mince the garlic. Add to the vegetable mixture. Crumble in 1/2 of the goat cheese, 2 tbsp olive oil and salt and pepper to taste. Toss to combine.
• Heat grill or oven to 375 degrees F
• Whisk the egg yolk and heavy cream (if using) in a small bowl

If Using Homemade Galette Dough

• Lightly flour both sides of the dough and place between 2 sheets of parchment paper. Roll the dough out to a roughly 14-inch round, loosening the parchment from the dough occasionally , and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet or lay on a baking stone; remove and discard the top sheet of parchment.

If Using Store Bought 9 inch Pastry Shell

• Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking stone.

To Assemble

• Thinly slice a fresh tomato, or cut in half the cherry tomatoes.

  Leaving a 2-inch border, pour the vegetable mixture onto the dough. If using a whole tomato, place in a circular pattern on top of the mixture. If using cherry tomatoes, cut in half and tumble over the top of the mixture.

  Crumble the remaining goat cheese over the top.
• Fold the edge of the dough up and over the filling. Brush the folded edges with the egg wash. Bake or grill, turning the baking sheet or stone 1/2 way, for about 30 to 40 minutes, or until the crust is golden brown. Allow to cool slightly before slicing.

  Top with fresh basil leaves when you are ready to serve.
• Serve warm or at room temperature