Places sliced tomatoes in a colander. Sprinkle with coarse salt and let sit.
Make the Crust:
Preheat oven to 400 degrees Fahrenheit.
If coconut oil is not solid, put in the fridge to solidify. Put a cup of water with ice cubes in the freezer.
Add flour, sugar, and salt to the food processor. Pulse
Add solid coconut oil and pulse until there are pea-sized pieces of coconut oil.
Add ice water 1 Tablespoons at a time until dough-like consistency (it took me about 5 Tablespoons).
Using a rubber spatula, pour the dough on a sheet of plastic wrap. Wrap the dough into ball and place in the fridge for 30 minutes to rest.
Remove dough from fridge and place on a lightly floured countertop. Knead the dough a few times. Using a rolling pin, roll out into 1/8" thick, 8-10" diameter circle. Transfer to lined baking sheet.
Make the Pesto:
Add basil, parsley, and pine nuts to a food processor. Pulse until coarsely chopped (about 8 times).
Add nutritional yeast and garlic cloves. Blend on low.
With the food processor running, slowly pour olive oil to emulsify until well blended. Stop the food processor and season with salt and pepper.
Assemble:
Spoon 1-2 Tablespoons breadcrumbs onto crust, leaving 1 inch of room to fold galette.
Spread pesto and top with tomatoes.
Gently fold edges of pie dough towards the center around all the sides. Brush the crust with olive oil and sprinkle with breadcrumbs.
Bake for 35-40 minutes.
Let cool for at least 10-15 minutes before cutting.