With its tender and herby flaky crust and and vegetable filling, this seasonal galette can be served in fat wedges as the main course with a side salad or in smaller slices as a starter. Either way, you’re going to love it. (All the veggies; onions, roasted tomatoes and sautéed zucchini can be made a couple days in advance of assembling the tart. The pie dough can also be made a few days in advance) . . Galette with Zucchini, Tomatoes, Balsamic Braised Onions in a Rosemary Thyme Herbed Crust . . Pie crust: 1 1/2 cups all-purpose flour 1 tbls chopped rosemary 1 tbls thyme leaves 3/4 tsp salt 6 oz (12 tbls) cold butter cut into cubes 4 to 6 tbls ice water In the bowl of a food processor pulse the flour, herbs and salt Add the butter and pulse again until the mixture resembles coarse cornmeal. Add 4 tbls ice water and pulse just until the dough comes together. Squeeze some of the dough in your hand. If it doesn’t hold together, add enough of the remaining water, 1 tbls at a time...