Come August, you’ll find farmers market stands laden with bright, juicy tomatoes, fresh zucchini and various nightshades in peak form, and somehow, they all end up coming home with you. A ratatouille galette, with its flaky, buttery crust and layers of tender, roasted vegetables, is the perfect vessel for all that peak-season deliciousness.

Because the joy of summer cooking lies in its simplicity, this galette is assembled using store-bought puff pastry dough, the all-butter kind preferably. It’s one of the best ready-made shortcuts for producing an elegant dish with less work.