Pie Crust Dough

1. In a large mixing bowl, add the flour, sugar and salt. Mix ingredients to combine.
2. In a medium measuring cup/bowl, add the water and vinegar (optional). Whisk together to combine.
3. Add cubed butter into the flour mixture. Next, toss butter pieces in dry ingredients to coat.
4. Using a pastry cutter, cut the butter into the flour mixture. The goal here is to end up with butter chunks varying in size from medium to small.
5. Gradually, add the cold water mixture into the flour mixture 1 tablespoon at a time using a fork to gently work the liquid into the dough.
6. You will not need to use all of the water just enough to bring the dough together. When you are able to squeeze some of the dough in your hand without it falling apart, no more water needs to be added. I used a total of 6 tablespoons of water.
7. Transfer pie crust dough onto a clean work surface. Working quickly, shape the dough into a flatten disk shape.
8. Wrap the disk of dough in plastic wrap and refrigerate for 2-4 hours or overnight. If refrigerating dough overnight, allow the dough to sit at room temperature for 10-15 minutes. This will soften up the pie crust dough making it easier to roll without cracking.

Assembly 

1. Line a large baking sheet with parchment paper. In a small mixing bowl, add the egg and water. Whisk ingredients together to combine.
2. On a generously floured surface, divide chilled pie dough into 6 equal portions.
3. Working with one piece of dough at a time, roll the dough into a 7 inch circle.
4. Spread 1/2 tablespoon of the pesto sauce into the center of the dough circle leaving a 1/2 inch border.
5. Sprinkle 2 tablespoons of the cheese over the pesto.
6. Place two large tomato slices over the cheese filling followed by 3-4 slices of the smaller cocktail tomatoes.
7. Use a pastry brush to brush the 1/2 inch border with some of the egg wash before folding the pie dough border over the tomato filling to enclose.
8. Brush the other rim (border) of the galette dough with some of the egg wash before generously coating in everything bagel seasoning.
9. Transfer galette to a parchment lined baking sheet and repeat the process with remaining dough pieces and filling for a total of (6) galettes.
10. Place the baking sheet in the freezer for a minimum of 30 minutes to allow the butter in the dough to firm back up before baking.
11. About 15 minutes into freeze time, preheat the oven to 375F (190C).
12. Bake galettes for 35-40 minutes, rotating the pan halfway through bake time. Tomato galettes are ready when the crust appears golden brown in appearance and the tomato filling does not look overly juicy/wet.
13. Allow galettes to cool at room temperature for 10 minutes before lightly drizzling with olive oil and sprinkling with parsley. May serve galettes warm or at room temperature.