Preheat the oven to 400 °F (204 °C) and line a baking sheet with parchment paper.
Unroll the dough and place it in the middle of the baking sheet.
Place the tomatoes around the dough, leaving a 1” border.
Sprinkle over the parmesan, thyme, and garlic powder.
Fold the edges of the dough over the tomatoes and press them together to seal.
Whisk the egg with a splash of water to create an egg wash. Brush the crust with the egg and sprinkle with flakey salt, if desired.
Bake until the dough becomes golden brown — about 20-25 minutes.
Serve warm or at room temperature. Store any leftover gallette in an airtight container in the fridge for up to three days.
Notes
I used a store bought pie crust to save time but feel free to use homemade, if you prefer.I like heirloom tomatoes in this recipe because they have great flavor and color. You can use any tomatoes you like-- just make sure to use a tomato that’s not too watery or you’ll end up with a soggy crust.Parmesan pairs great with tomatoes-- feel free to leave it off for a dairy free option.Thyme and garlic help bring out the flavors and earthiness of the tomatoes. Feel free to use rosemary or basil if you prefer.The egg helps the crust become golden brown and crisp.