Pre-heat oven to 400°F.
In a bowl toss tomatoes with sherry vinegar, shallots, thyme and season with salt and pepper.
Toss the tomatoes with the tapioca starch.
Roll out each pie dough to approximately 12” round.
Put onto a parchment lined sheet pan. To build, start shingling the tomatoes around the inside of the round leaving a 2” edge of each pie round.
Pour over the liquid in the bottom of the bowl.
Take the edge of the dough and fold up over the tomatoes. Aim for 5-7 folded edges. The galette should have flat sides like a stop sign.
Place in the fridge to cool for 10-15 minutes.
While galettes are cooling in fridge, in a small bowl, scramble the egg with 1 tbsp of water to make an egg wash.
Remove galettes from the fridge, brush the dough with the egg wash, making sure to get the dough seams.
Place galettes into the oven and bake for 30-35 minutes until golden brown.
While galettes are baking, heat bacon in a sauté pan and cook until crispy. About 5 minutes. Drain and reserve the bacon fat.
Combine the mayonnaise, black pepper, vinegar, chives, garlic powder and bacon fat.
Remove galettes from the oven, cut into wedges and sprinkle with crispy bacon.
Toss lettuce leaves with black-pepper aioli and place onto a plate with a piece of the tomato galette.