In a bowl, toss the thinly sliced tomatoes with olive oil, minced garlic, salt, and pepper until well coated
Spread out the pie crust on a parchment-lined baking sheet
Sprinkle the grated cheese evenly over the center of the dough, leaving a border of about 2 inches around the edge. Arrange the seasoned tomato slices in an overlapping pattern over the cheese
Gently fold the edges of the dough over the tomatoes, pleating as needed
Brush the edges of the dough with a little olive oil or beaten egg for a golden crust, if desired
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the tomatoes are tender
Remove the galette from the oven and let it cool for a few minutes before garnishing with thyme, if using
Slice and serve the tomato galette warm or at room temperature. Enjoy!
