Place flour and salt into the base of a food processor

Scatter butter chunks throughout the flour

Pulse the mixture until the butter is mainly pea sized pieces (some will be larger, some smaller that’s what you want. It allows for the majority of butter to combine with the dough while leaving some larger pieces that will form buttery air pockets making a flaky crust)

Remove the top piece of the food processor, to stream in the water. Continue to pulse and stream in ½ cup of ice water until mixture is crumbly (just before it forms a ball)

Once the mixture is crumbly transfer it to a smooth and cool surface

Turn the dough until it forms into a ball. There should be mainly consistent dough with some small pieces of butter freckled throughout

Form the dough into disks (about 5 inches in diameter). Shaping it before will make it easier to roll into a circle. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before baking. It can stay in the fridge for up to a week

To roll out, place onto a lightly floured surface and roll into a circle around 1/8” thick

Preheat the oven to 400 degrees fahrenheit

Slice the tomatoes into ¼” rounds and place them onto a large plate or baking sheet lined with paper towels. Sprinkle the salt over top and let sit for 15 minutes. After 15 minutes, press a paper towel on top to remove excess liquid. Set aside until ready to use

Place the rolled pie dough onto a parchment lined baking sheet

Spread the pesto into an even layer across the pie dough leaving a 1” border around the edges. Scatter ¼ cup parmesan over top

Layer on the salted tomatoes into even layers (they will need to be slightly overlapping) still leaving the 1” border around the edges

Fold over the edges of the galette slightly overlapping with each turn. The result should be a circle with ~1” border now covering the top

Make the egg wash by whisking together the egg and cream. Brush it along the border and scatter the remaining 1/4 parmesan cheese over the edges. Press it in to ensure it sticks to the edges

Bake for around 45-55 minutes until the edges are golden

Top with basil and olive oil and serve