Tomato Galette with Parmesan Whole Wheat Crust

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/3 cup coarse cornmeal
• 1/4 cup shredded Parmesan
• 3/4 teaspoon salt
• 8 ounces cold unsalted butter, cut into cubes
• 1/2 cup ice water, more as needed
• 4 cups cherry tomatoes, halved
• Salt, for the tomatoes
• 1/2 cup shredded Parmesan
• 2 tablespoons chopped fresh thyme leaves
• 1 large egg, well beaten with 1 tablespoon water
• 1 tablespoon chopped parsley, to garnish

Directions

1. Combine the whole-wheat flour, all-purpose flour, cornmeal, Parmesan and salt in a bowl. Add the cold butter pieces, then use your hands to toss everything around so the butter separates and gets a light coating of flour. Set the bowl in the freezer for 30 minutes. Pour the chilled mixture into a food processor and run it in 4 to 5 long pulses, just until the butter has broken into small bits; a few larger chunks are completely fine.
2. Lift off the lid and pour the ice water across the flour-butter mixture. Cover the processor again and pulse in quick bursts until you have a damp, pebbly mixture.
3. Pinch a small bit of dough in your palm. It should squeeze into a solid clump without splitting around the edges. If it still seems dry or crumbly, return it to the processor, add another tablespoon or two of ice water, and pulse just enough to bring it together.
4. If you are mixing by hand, do the chilling step first, then cut the butter into small pieces with a pastry cutter or wire whisk. Pour in the ice water and use your hands to lift and toss the mixture, almost like you are mixing a salad. If it needs more moisture, add water a tablespoon at a time. Once the dough begins holding together, move on to shaping it.
5. Turn the dough out onto the counter. Press it together quickly into a disk roughly an inch thick. Try not to knead or mash it; you are just gathering all those little pieces into one firm round without overworking them. Wrap the disk in plastic wrap and chill it in the refrigerator for 30 minutes.
6. Cover a baking sheet with paper towels. Spread the tomatoes over the towels and season them evenly with about a teaspoon of salt. It may look like a lot at first, but after the tomatoes sit, it settles in nicely. Let them rest while the dough chills, about 30 minutes. As they sit, they will give off liquid. Before you build the galette, pat the tomatoes with paper towels so the extra moisture is mostly soaked up.
7. Heat the oven to 425ºF. Line a baking sheet with parchment.
8. On a lightly floured surface, roll the dough into a 15-inch circle. Move it to the prepared baking sheet; if the edges hang over, don’t worry about it. Scatter the Parmesan for the filling into a loose 11-inch round over the center of the dough, keeping the outer edge bare. Set two-thirds of the tomatoes over the cheese with the cut sides facing up, and keep the remaining third aside. Sprinkle the thyme over the tomatoes. Fold the dough border up and over the filling, pleating it where you need to. Brush the exposed crust with the beaten egg.
9. Bake the galette for 30 minutes, until the crust is golden. Add the reserved tomatoes over the top, then sprinkle with parsley. Serve it warm or at room temperature. This galette is best the day it is made, and leftovers will keep for several days in the refrigerator.