My first savory galette! The filling is a layer of caramelized vidalia onion on bottom, followed by a mix of 2/3 cup ricotta + 1 tsp olive oil, and 3 cups halved cherry tomatoes. I salted and let the cherry tomatoes sit while preparing the dough, to draw the juices out.
For the crust, I adapted my pandowdy dough (see link) and used 1 cup AP and 1/2 cup whole-wheat flour, and added 1/4 cup aged cheddar and 2 tsp chopped thyme. The step of smearing the dough (called fraissage) works wonders by creating a layered, extremely flaky, sturdy crust.