Place the tomatoes, leeks, and garlic into large bowl. Sprinkle with
salt and set aside for at least 5 minutes to draw out the juices from
the vegetables.
Strain the excess juice off the tomato mixture and pat down the
vegetables with paper towels.
Unroll the pie crust and place it in the Ninja Multi-Purpose Pan or a 1½-quart round ceramic baking dish and form it to the bottom of the pan. Lay the extra dough loosely on the sides of the pan.
Sprinkle the bread crumbs in a thin layer on the pie crust bottom,
then scatter 3 tablespoons each of Parmesan and mozzarella cheese
on top. Place the tomato mixture in a heap in the middle of the dough
and top with the remaining 1 tablespoon each of Parmesan and
mozzarella cheese.
Fold the edges of the crust over the tomatoes and brush with the egg.
Close crisping lid. Select BAKE/ROAST, set temperature to 350°F,
and set time to 45 minutes. Select START/STOP to begin. Let preheat for 5 minutes.
Place pan on the Reversible Rack, making sure the rack is in the
lower position. Cover galette loosely with aluminum foil (do not seal
the pan).
Once unit has preheated, open lid and carefully place the rack with
pan in the pot. Close crisping lid.
After 20 minutes, open lid and remove the foil. Close lid and
continue cooking.
When cooking is complete, remove rack with pan and set aside to let
cool. Cut into slices, season with pepper, and serve.