GRAPE TOMATO AND CARAMELIZED ONION GALETTES

Heat oil in large skillet over medium heat. Cook onions, salt and pepper, stirring often, for about 20 minutes or until dark golden and caramelized. Let cool.

Stir together ricotta, feta, Parmesan, 1 of the eggs, garlic, rosemary, thyme, lemon zest, and a pinch of salt and pepper.

Dividing dough in half or using one batch (and keeping the remainder refrigerated), roll out dough on top of parchment paper, sprinkling with flour as needed, to 1/8-inch thickness. Using a 4 1/2- or 5-inch cookie cutter, cut out 6 rounds. Transfer to baking sheet lined with parchment paper. Repeat with other half of dough.

Spread a heaping tablespoon of cheese mixture onto each round, leaving a 1/4-inch border. Top with a heaping tablespoon of onions and enough tomato halves to cover cheese mixture. Pleat edges of dough together, spacing pleats 1/4 inch apart. Place galettes on 2 baking sheets. Chill sheets for 30 minutes. (Make-ahead: Galettes can be refrigerated for up to 4 hours.)

Lightly beat remaining egg to break up. Brush over sides of each galette. Bake, one tray at a time, in preheated 425°F oven for 10 minutes. Reduce heat to 375°F and bake for 20 minutes more.

Tip: The rosemary and thyme can be substituted with basil and dill or any combination of your choosing