Preheat the oven to <temperature>210<unit>°C</unit></temperature>

Unfold a square of roughly <quantity>10<unit>inches</unit></quantity> x <quantity>10<unit>inches</unit></quantity> of puff pastry dough onto a baking tray. Adjust it with your hands if needed

Trim the edges if needed

Pierce the dough with a fork in different spots

Bake the dough for 30m until puffed and deep brown

Slice <quantity>4</quantity> zucchini lengthwise on a mandoline to <quantity>2<unit>mm</unit></quantity> thick

Roast both sides of the zucchini slices on a heated pan over high heat

Add <quantity>3</quantity> garlic cloves and <quantity>½<unit>cup</unit></quantity> of capers to a blender

Add extra virgin olive oil enough to blend. Blend on medium speed until almost smooth

Dress the roasted zucchini with the capers and garlic mixture. Let the zucchini sit for 1h to absorb the flavors

Cut the baked puff pastry into <quantity>9</quantity> squares

Burn <quantity>2</quantity> eggplants directly on a flame. Rotate them until the peel is completely black

Let the eggplant cool down. Peel and finely mince it

Transfer the eggplant to a container and squeeze <quantity>½</quantity> lime over it

Add salt and ground pepper to taste. Mix to combine

Break up <quantity>300<unit>g</unit></quantity> of ricotta with a fork. Season with salt to taste

Spread <quantity>1<unit>tbsp</unit></quantity> of the eggplant over the puff pastry. Top it with a handful of the zucchini

Add some pieces of the ricotta and garnish with salt and fresh parsley to taste. The vegetable & ricotta galette is ready

Enjoy!