Cherry Tomato & Caramelized Onion Galettes Recipe (with Video)

Roll out and chill the galettes
1. Roll out the pie dough into a 12 x 12 inch square, about 1/8 inch thick, and cut 4 6-inch rounds from the dough using a cutter or appropriately sized plate/bowl and a knife/pizza cutter
2. Stack the remaining dough and freeze for about 20 mins, then re-roll into a 12 x 6 inch rectangle, about 1/8 inch thick, and cut out 2 more 6-inch rounds
3. Chill the rounds while you prep the tomatoes
Assemble the galettes
1. Set aside any stemmed cherry tomatoes, or any particularly small/cute ones
2. Slice the remaining tomatoes in half and salt them to begin to draw out the moisture
3. Working 3 dough rounds at a time, keeping the others in the fridge, spread about 1 tbsp of cream cheese in the center of each, about 2 inches in diameter
4. Top with about 1 tbsp of tomato jam
5. Top with about 4 pieces of tomato; I like to do a mix of colors and a mix of halved and whole tomatoes
6. To crimp the galettes: bring the edge of the dough into the center of the galette, then grab the edge about an inch over, and fold this over the initial edge, then pinch the two together to seal; continue this process, moving around the galette, until you have a fully crimped border
7. Fold the edges down and into the center of the galette, pressing to flatten the pastry; don’t worry about messing up the tomatoes - these are rustic
8. Chill the galettes for at least 20 mins and in the meantime preheat the oven to 400 F and position 2 racks in the upper and middle thirds
Bake and finish the galettes
1. Once the galettes have chilled, arrange them, 3 to a tray, on parchment-lined baking sheets
2. Combine the egg substitute and oat milk and lightly brush the galettes
3. Sprinkle with flaky salt and bake until the pastry is deep golden brown, about 30-35 mins, rotating the trays halfway through baking to promote even cooking
4. Allow the galettes to cool, then fill in the gaps with additional fresh tomatoes
5. Finish with a drizzle of olive oil, a sprinkle of basil, and some more flaky salt
6. The galettes are best enjoyed warm, day of, but can also be stored in an airtight container in the fridge for up to 2 days; reheat in a 300 F oven until warmed through