Lay the zucchini slices on a clean kitchen towel or paper towel lined baking sheet. Sprinkle with salt so they release some of their liquid. Let sit for 30 minutes. Pat dry firmly with additional paper towels or a kitchen cloth.

Spread the tomato slices over a paper towel lined baking sheet. Sprinkle with 1/4 tsp salt and let stand for 30 minutes. Pat dry with more paper towels.

Meanwhile, preheat oven to 400 degrees. In a small bowl combine the olive oil, garlic, thyme and pepper, set aside.

Take 140 gm (1/3) of the prepared galette dough out of the fridge. You can make either one galette and divide in two or make two individual galettes.

On a starched counter, roll the dough out into a roughly 10 by 8 rectangle - it does not need to be perfectly shaped. Transfer to a large parchment-lined baking sheet.

Leaving a 1/2 inch border all around, sprinkle the Violife feta on the dough. Then add the onion jam. Next, layer the zucchini and top with overlapping slices of the tomato. Drizzle the olive oil mixture of top. Fold the border over the filling, pleating the edge to make it fit. The center will be open.

Bake for 20 to 25 minutes.