1. Add flour, butter, and salt to your Beast and pulse a few times until the mixture looks like a coarse meal.

2. Transfer to a bowl and add vinegar and cold water. Mix with a fork until it forms a shaggy dough.

3. Lightly flour your surface and knead your dough for 1-2 minutes (until no dry spots remain) and then flatten into a disk and cover with a plastic wrap. Let it chill for 2 hours.

4. Preheat oven to 400 degrees.

5. Add your ricotta, sundried tomatoes, sundried tomato oil, salt, and pepper to your Beast and pulse until everything is well combined.

6. Slice your tomatoes to about 1/4 of an inch. Salt both side. Add the tomatoes to a paper towel lined sheet tray so they can release their excess moisture (about 10 minutes).

7. Add your dough to some parchment paper and roll your dough out into a large circle. The dough should be 1/8 of an inch thick.

8. Spread about 1/4-1/3 cup of the sundried tomato ricotta to the center of the dough and then add the parmesan cheese, leaving 1-2 inches of the dough for the crust. Add the tomatoes on top of the cheese.

9. Bring the edges of the dough up and over the filling, and brush the crush with the egg wash and add mozzarella to the crust.

10. Sprinkle the galette with flaky salt.

11. Bake @400 for 45-55 minutes.

12. Allow to cool before adding the toppings.

13. Top with dollops of pesto, chives, basil, and evoo.

14. Slice and serve!