Egg-On-Top Galettes with Potato and Cream Cheese

½ pound assorted potatoes (purple, redskin, Yukon gold), sliced into thin rounds with a mandoline (or as thinly as you can hand-slice them)

1 tablespoon olive oil

¼ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper, plus extra for seasoning eggs

2 discs Best-Ever All-Butter Pie Pastry, well-chilled (also on midwestliving.com)

8 ounces cream cheese, at room temperature

9 large eggs, at room temperature

1 tablespoon water

Flaky sea salt

Dijon mustard, for serving

Directions at midwestliving.com

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