Summer Curried Vegetable Galette

From: https://www.thekitchn.com/recipe-curried-veggie-galette-247250

Curried Veggie Galette

Serves 4 to 6

For the filling:
1 medium eggplant, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 medium red bell pepper, cut into 1-inch chunks
1 small red onion, cut into 1-inch chunks
2 tablespoons olive oil
2 teaspoons curry powder
3/4 teaspoon kosher salt
Freshly ground black pepper

To assemble:
All-purpose flour, for dusting
1 unbaked pie crust, thawed if frozen
For serving:
1 1/2 cups plain Greek yogurt (full-fat preferred)
1/2 teaspoon finely grated lemon zest
Juice from 1 small lemon
2 tablespoons finely chopped fresh parsley leaves
1 small garlic clove, grated
1/2 teaspoon kosher salt
Arrange a rack in the middle of the oven and heat to 425°F. Line 2 rimmed baking sheets with parchment paper.
Make the filling: Place the eggplant, zucchini, pepper, and onion chunks with the olive oil, curry powder, salt, and a few grinds of black pepper in a large bowl and toss to combine. Transfer to 1 of the prepared baking sheets and spread into an even layer.
Roast, stirring halfway through, until tender and lightly caramelized, about 30 minutes total. Set aside to cool for 15 minutes. Meanwhile, increase the oven temperature to 400°F.
Assemble the galette: Place the pie crust on a lightly floured work surface. Using a rolling pin, roll the dough out to a round about 12 inches in diameter.
Starting on one end of the dough, loosely roll up the pie crust around the rolling pin. Transfer it to the second prepared baking sheet and unroll the dough back out flat.
Spoon the filling evenly on top of the dough, leaving about a 1 1/2- to 2-inch border. Gently fold the edges of the dough over the filling, covering about 1 1/2 to 2 inches of the filling and pleating the dough every 2 inches as you go. Bake until the crust is golden-brown, 30 to 40 minutes.
Meanwhile, make the yogurt sauce. Place all the ingredients in a medium bowl and stir to combine.
Let the galette cool at least 5 to 10 minutes before serving. Serve warm or at room temperature, cut into wedges and dolloped with the yogurt sauce.