Zucchini and Heirloom Tomato Galette

OK, so rather than being at the height of fresh summer produce, we are still "stuck" in winter.
This recipe will be a delicious reminder of freshly grown vegetables - only a few months away.
Courtesy of Borski Organic Farms, out of my hometown, Kaysville, Utah.

Ingredients:
1 pie crust dough, rolled into 13'' circle (doesn't need to be perfect)
4 TBS. prepared pesto
1 TBS. olive oil
1 small zucchini, sliced thin
1 small yellow summer squash, sliced thin
2-3 slices of roasted red pepper (you can buy this already prepared, or make your own)
4-6 spears of asparagus
2 heirloom tomatoes, sliced (OK, so maybe you can't find heirloom, but there are some on-the-vine hothouse tomatoes available)
1/4 cup chopped leeks or green onions
1 cup shredded cheese (parmesan, mozz., cheddar, etc.)
fresh pepper and Real salt to taste
(optional) 1 egg, beaten (to be used as egg wash)
(Optional Custard Filling: 1 large egg, lightly beaten; 1 TBS. melted butter, 1 TBS. prepared pesto, 1/4 cup half and half)

Directions:
Preheat oven to 400 degrees F.
Cover baking sheet with parchment paper or silpat liner.
In saute pan, heat olive oil and cook asparagus and leeks or green onions for 2 minutes.
Remove to paper towels to cool.
Add the zucchini and yellow squash to pan and saute for a few minutes, do no overcook.

On floured surface, roll your pie to to a 13'' circle and transfer to the lined baking sheet, don't worry about overhang.
Without cutting through the dough, make a 9'' circle, which will be used as a guide for where the filling goes.
Spread pesto evenly over the 9'' circle, and sprinkle with 1/3 of the cheese.
Place zucchini and squash in the circle, overlapping where needed.
Sprinkle with salt and pepper, and some more of the cheese.
Arrange tomatoes, peppers, and asparagus on top and sprinkle with salt and pepper. Top off with remaining cheese, leeks or onions.
Moisten the edges of the crust and gently fold up, pressing and pinching in the edges in a rustic, gathered pattern. Brush the pastry with egg wash (optional).
Bake at 400 degrees F for 30 mins. While baking, whisk together ingredients for filling (optional). After the 30 mins of baking, gently pour the filling into the center of the galette. (if the galette has a lot of vegetable juices, you can spoon some out to make room for the custard filling).
Continue baking an additional 15-20 mins.
Remove from the oven and let set 10 mins before cutting.