To make the olive oil pastry, sift the flour into a large bowl with ½ teaspoon of Native Red Gum Smoked Salt that has been finely ground between 2 spoons. Add the olive oil and water and use a wooden spoon to combine.
Knead into a soft, pliable dough. Roll out the dough between 2 large sheets of baking paper using a rolling pin and cut out 8-12 circles (or as many circles as it takes to use up the pastry). Transfer to a large baking tray, cover them with a towel, and allow them to rest while preparing the other ingredients.
Place the tomatoes and onion in a bowl, sprinkle with ½ tsp Native Red Gum Smoked Salt and toss to combine.
Spoon the tomato and onion mixture into centre of each circle allowing 1cm gap around the edges. Gently fold the edges of the pastry to wrap around and cradle the tomato filling. Shape the mini galettes with your hands to round them out. Repeat the same process for all pastry circles.
Bake in the oven for 35 minutes or until the pastry is nice and golden.
Sprinkle with fresh thyme and a pinch of Native Red Gum Smoked Salt. Serve warm or cold.
