Sprinkle tomatoes generously with salt and let them sit on papertowels 30-60 minutes.

Roll dough out into a large circle and lay on a parchment lines sheet.

Mix together cheeses, salt, pepper, generous drizzle of olive oil.

Lay in center of dough.

Lay onions on top.

Overlap tomatoes on top.

Sprinkle with more salt/pepper, olive oil, thyme.

Fold dough edges in to form the galette. You want to see the tomatoes.

Brush with egg wash

Bake at 375 40-45 mins. (I like to use the convection setting on the oven if you have it.)