• Make sure to go through the steps in order, and follow the recommended timeline for a better result. Line a cookie pan with parchment paper, and preheat the oven at 400F before starting to roll out the dough.

Make Pie Dough

• Combine in a large mixing bowl, the flour and salt. Use a pastry cutter or clean hands to break apart the butter into the flour mixture, into a small crumb. Gently stir in the wet ingredients until the dough comes together.
  1½ cup All Purpose Flour, ½ teaspoon Salt, ½ cup Unsalted Butter, ¼ cup Greek Yogurt, ⅓ cup Cold Water, 2 teaspoon Apple Cider Vinegar
• Shape the dough into a disk and tightly wrap it with plastic wrap. Rest in the fridge for 30 minutes or until ready to roll out.

Prepare the Fillings

• Cut the tomatoes into ¼ inch slices. The thicker slice with prevent them from falling apart. Place them in a large bowl and sprinkle each slice with salt. Let them sit in the bowl for 30 minutes. The salt with help to extract excess moisture from the tomatoes.
• Combine in a medium mixing bow, the softened brick of cream cheese and the basil pesto. Use a hand blender to mix until well homogonous. Set aside.

Assemble the Galette

• Roll out the chilled dough on a floured surface. Try to roll out the dough as even as possible in order to get a 15-inch in diameter circle.
• Place the rolled out dough onto the lined baking tray. Spread the cheese filling evenly in the center of the dough, leaving a 2-3 inch edge all around.
• Transfer the tomato sliced onto a parchment paper lined plate. Pat the slices down with paper towel to remove excess moisture.
• Place the patted-down tomato sliced on top of the circle of cream cheese filling. They should slightly overlap for good coverage of the filling.
• Fold over a 4-inch piece of the dough border over the filling. Continue doing so, a section at a time, overlapping on the last section, until all sides are folded in.
• Make a quick egg wash with the yolk and milk. Lightly brush the crust border. Sprinkle the egg washed area with Everything Bagel seasoning.
• Place the Tomato Pesto Galette into the preheated 400F oven. Bake for 20-25 minutes or until the crust is a nice golden color. Remove and let it cool for 5-10 minutes before serving. Garnish with the freshly chopped basil.