Julienne the Sweet Onion (1). Clean and slice the Leek (2). Finely chop the Fresh Thyme (1 tablespoon) and Fresh Chives (2 tablespoon). Dice the Pancetta (4 ounce).
Preheat oven to 375 degrees F (190 degrees C). Move an oven rack to the bottom position.
Also, heat a medium saute pan to medium heat on the stovetop. Set out and bring the 9-inch Pie Crust (2) to room temperature.
In saute pan, cook the pancetta until crispy, about 5 minutes. Remove and set aside on a paper towel lined plate. Save fat in the pan.
Add Olive Oil (to taste) to the pan if more than the pancetta drippings is needed to coat the entire pan. Add in the sliced onions and cook for a few minutes, after which, add in the leeks. Add Salt and Pepper (to taste).
Cook for 25-30 minutes until the leeks/onion are completely tender and sweet. You want the leeks/onion to caramelize which typically means cooking low and slow plus stirring frequently.
Add thyme & chives and taste for proper seasoning. Add more salt & pepper, if necessary. Leave some thyme and chives for garnishing.
Unroll each pie crust dough on a silpat lined sheet tray. Schmear 2 ounces of Cream Cheese (4 ounce) on each pie crust, leaving a 1-inch border.
Spread the pancetta and leek/onion mixture on top of the cream cheese on each pie. Fold the overhanging dough over the leeks, pleating as you go.
Bake on the bottom shelf of the oven for about 35-40 minutes or until golden brown and cooked through.
For the poached eggs, bring a small pot of water to a simmer, not a full boil. Crack an Egg (2) and pour very gently into the pot. Cook for 2-3 minutes and remove with a slotted spoon. Make sure all excess water spills off. Repeat with other egg.
Place egg on top of cooked galette. Season with salt and pepper and leftover herbs.