In a large roasting pan toss the eggplant, mushrooms, shallots, red bell pepper, and zucchini with olive oil, salt, and pepper. Roast in the oven at 450 degrees for approximately 14 minutes, stirring once or twice. In a mixer beat the blue cheese and cream cheese until smooth. Add egg and Parmesan and beat until blended. Spread cheese mixture in the middle of crust; leave a 2-inch border. Fold edges, exposing the center. Bake for 20-25 minutes. Galette Dough Mix flour, salt, and sugar in a food processor. Pulse processor until combined. Add butter a couple of pieces at a time until all the butter is added. While processor is running, add water slowly until dough forms into a ball. Press dough into a disk and refrigerate until chilled, about 15 minutes. Remove from refrigerator and roll out dough into a 12-inch circle.