Prepare the crust by whisking the flour, sugar, oregano, salt, and pepper in a large bowl.

Cut in the cold margarine using a pastry cutter or your fingers and mix until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.

Form into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.

Arrange the sliced vegetables in a shallow dish. Toss gently with olive oil, Italian seasoning, and salt.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a

baking sheet with Gefen Parchment Paper.

On a lightly floured surface, roll out the chilled dough into a roughly 12-inch (30-centimeter) circle. Transfer to the prepared baking sheet. Spread the sweet onion dip evenly over the dough, leaving a two-inch (five-centimeter) border. Layer the tossed vegetables evenly over the onion dip, overlapping slightly but keeping within the border.

Carefully fold the edges of the dough up over the vegetables, pleating as needed, to form a rustic edge.

Bake the galette for 15 minutes, then remove from the oven and evenly sprinkle beef fry over the vegetables. Return to the oven and bake for an additional 15–20 minutes, or until the crust is golden brown and the vegetables are tender.

Let cool slightly before slicing. Serve warm or at room temperature.