Tomato Galette With Parmesan Whole Wheat Crust
Summer tomatoes! So many things to do with them, so little time.
Here’s one more for your “make soon” list: a rustic tomato galette made with candy-sweet cherry tomatoes and a crispy, cheesy whole wheat crust.
I love the combination of Parmesan and whole wheat in this crust, plus cornmeal for crunch. It’s cheesy and nutty at the same time, and it goes perfectly with the summer tomatoes.
This tart crust also freezes well, so you might want to make a few extra batches of the dough to freeze for unexpected tomato events. Or when company comes. Or when you just feel like a savory indulgence.
Roll the dough out into a rough circle and then transfer it right to the baking sheet – no pie plate required. Top the crust with the cheese and about two-thirds of the tomatoes, then fold the edges over to enclose the tomatoes.
One tip: Halve and salt the cherry tomatoes lightly before making the galette so they release some of their juices. Not only does this help keep the crust from getting soggy, but it also adds a lot of flavor to the tomatoes themselves.
And the coup de resistance with this galette? Once it comes out of the oven, top it with a final layer of fresh cherry tomatoes. The cooked tomatoes on bottom are soft and sweet, and the fresh tomatoes on top are, well, fresh. It’s two layers of tomato goodness!
This tart doesn’t keep well, so you’ll want to serve it on the day it is made. But of course, with summer tomatoes on the menu, I’d be surprised if you could wait longer than that to eat it!
Tomato Galette With Parmesan Whole Wheat Crust Recipe
Use only the best, freshest, ripest cherry tomatoes for this recipe. It won’t be nearly as good with out-of-season grocery store tomatoes. A mix of colors makes the tart especially pretty.
Don’t forget to salt the tomatoes before making the galette so they release some of their juices. Not only does this help keep the crust from getting soggy, but it also adds a lot of flavor to the tomatoes themselves.
Ingredients
For the whole wheat crust:
- 1 cup (135g) whole wheat flour
- 1 cup (120g) all-purpose flour
- 1/3 cup (50g) coarse cornmeal
- 1/4 cup (20g) shredded Parmesan
- 3/4 teaspoon salt
- 8 ounces (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water, more as needed
For the tomato filling:
- 4 cups (about 1 3/4 pounds) cherry tomatoes, halved
- Salt (for the tomatoes)
- 1/2 cup (40g) shredded Parmesan
- 2 tablespoons chopped fresh thyme leaves
- 1 large egg, well beaten with 1 tablespoon water
- 1 tablespoon chopped parsley, to garnish
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