Tiny Tomato Galettes

Whisk flour, sugar, pepper, and salt in a large bowl. Add butter and rub into dry ingredients until small, flat pieces form.

Combine vinegar and water. Drizzle into flour mixture, tossing until crumbly but cohesive.

Turn dough out, fold and press into a rectangle 3 times to create layers. Chill for at least 2 hours.

Slice tomatoes, salt them, and let sit to remove moisture.

Whisk garlic, Parmesan, mayonnaise, and herbs; chill.

Roll out dough, cut into 8 rounds, and place on baking sheets.

Spread filling on dough, fold edges, top with tomato slices, and chill for 15 minutes.

Brush with egg wash and bake at 400°F until golden brown.

Cool on wire racks and top with fresh herbs and sea salt before serving.