Preheat oven to 180°C.
To make olive oil pastry, sift the flour into a large bowl with ½ teaspoon of Native Red Gum Smoked Salt (finely ground between 2 spoons). Add 150ml of olive oil and 5 tablespoons of chilled water and use a wooden spoon to combine.
Use your hands to knead into a soft, pliable dough. Divide the dough into 2 even balls to make two tarts. Cover the dough with a towel and allow to rest while preparing other ingredients.
Place tomatoes and Spanish onion in a bowl, toss together gently to combine and sprinkle with ½ tsp Native Red Gum Smoked Salt.
Take 1 ball of dough and roll out between 2 large sheets of baking paper using a rolling pin until forming approximately 30cm disc. Take off the top layer of baking paper, leaving pastry on the bottom layer of baking paper.
Transfer to a large baking tray. Spoon tomato and onion mixture into centre of the disc allowing 5cm gap around the edges. Gently fold edges of the pastry to wrap around and cradle tomato filling. Gently shape galette with your hands to be nicely rounded.
Repeat the same process for the second galette.
Bake in the oven for 35 minutes or until pastry is nice and golden.
