Press two fingers of one hand into the pastry and use the
back of a small knife to push an indent in between your fingers.
Bake until the center is firm or when the tip
of a small knife emerges clean when it pierces the center of each cake, about 16 minutes.
Bake uncovered about 40 to 55 minutes, until the top of the galette is browned, the edges are crisp, and the vegetables are cooked through (test by inserting the tip
of a small knife straight down - you should feel no resistance).
Bake the cake: Divide batter evenly between the 2 prepared pans, place in the center of the oven and bake 20 - 25 minutes or until the tip
of a small knife inserted in the venter emerges clean.