HEIRLOOM TOMATO GALETTE

1. Preheat oven to 400 degrees F. Begin thinly slicing your heirloom tomatoes. Salt both sides and line a flat surface with paper towels and arrange your slices on the towel to reduce any excess moisture. Allow to sit for at least 10 minutes.
2. Lay out crust dough on a lined baking sheet and evenly coat a thin layer of pesto, leaving some room on the edges for a crust. Coat with a layer of Parmesan cheese. Arrange your tomato slices on the dough. Fold over the outer edges for a crust and coat with the egg wash. Coat in Parmesan cheese and place in oven.
3. Bake for 45 mins - 1 hr, until golden brown. Allow to cool for 15 mins before you top with burrata, Basil, olive oil, balsamic glaze, S&P and red pepper flakes. Enjoy!