Tomato Galette With Parmesan Whole Wheat Crust

Directions

In a bowl, combine the whole-wheat flour, all-purpose flour, cornmeal, Parmesan and salt. Add the butter pieces and toss with your hands to separate and coat them with flour. Place the bowl in the freezer for 30 minutes.

Pour the flour and butter mixture into the bowl of a food processor. Process in 4 to 5 long pulses, or until the butter is cut into small pieces Open the top of the machine and drizzle the ice water over the flour and butter. Close and pulse in a series of short bursts, until the mixture looks like wet sandy gravel. Press a small amount of the dough together in your hand. It should form a clump that holds together firmly and without cracking at the edges. If it feels crumbly or dry, put it back in the food processor, sprinkle the mixture with an additional tablespoon or two of the ice water, and pulse briefly to mix.

Follow step one, and use a pastry cutter or wire whisk to break up the butter into small pieces. Drizzle the ice water over the mixture and toss it together with your hands as if you were tossing a salad. If it still feels dry, add water, one tablespoon at a time. When the dough starts to come together, shape it as directed in the next step.

Empty the dough onto the countertop. Quickly press the dough together to form a disk about an inch or so thick. Resist the temptation to knead or squish the dough. The idea is to firmly compress all the little bits of dough together into a disk shape without overworking the dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Line a baking sheet with paper towels. Spread the tomatoes on the baking sheet and sprinkle evenly with about a teaspoon of salt. Let stand while the dough chills . The tomatoes will start to release their juices as they sit. Before assembling the galette, blot the tomatoes dry with paper towels until much of the liquid is absorbed. Preheat the oven to 425ºF. Line a baking sheet with parchment.

On a lightly floured surface, roll the dough into a 15-inch circle. Transfer to the baking sheet . Sprinkle the Parmesan for the filling in a rough 11-inch circle over the bottom of the dough, leaving the edges clear. Arrange two-thirds of the tomatoes, cut-side up, over the cheese . Sprinkle with the thyme. Fold the edges over the tomatoes, pleating as necessary. Brush the edges of the crust with beaten egg.

Bake for 30 minutes, or until the crust is golden. Scatter the reserved tomatoes over the top of the galette and sprinkle with parsley. Serve warm or at room temperature. This galette is best served the day it is made. Leftovers will keep for several days, refrigerated.