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["In a small sauce pan bring the water to a boil and add the butter in pieces to melt.", "While waiting on the butter to melt, whisk the remaining ingredients together in a small bowl.", "Stir the dry ingredients into the wet and refrigerate, covered for at least 4 hours or overnight.", "In a small saute pan, melt the butter and then saute the shallots, garlic, oregano and salt gently until the shallots soften. Cool completely and then stir in the 1/4 cup of Parmesan and the panko. Set aside.", "Slice the tomatoes about 1/4 inch thick, set in a colander to drain for about 30 minutes and then pat dry with paper toweling.", "Pull the dough out of the fridge and knead it a bit to incorporate and lumps of butter that may have formed. Divide the dough in half and then roll each half into a 10 inch round and place on a parchment lined baking sheet or sheets.", "Spread half of the shallot mixture on each round leaving a a one inch border. Place the sliced tomatoes over.", "Now you have two options: 1) You can place half of the mozzarella and a teasopon of Parmesan over the tomatoes now if you want a ""crusty"" cheese topping or 2) You can wait about twenty minutes into the baking time to add the cheese if you want a ""gooier"" topping.", "Fold the edges up to form a border around the galettes whether with cheese or without. Bake 40 to 45 minutes at 375F. Serve slightly warm or at room temperature."]
