Tomato Galette With Parmesan Whole Wheat Crust

Tomatoes take center stage in this savory galette, nestled within a crispy, cheesy whole wheat crust.

A medley of cherry and sliced tomatoes, garlic, and fresh basil mingle with mozzarella cheese, all wrapped up in a flaky, Parmesan-infused crust, perfect for a summer dinner party or cozy night in.

Ready Time

1 hrs 30 mins

Yields

6 servings

Ingredients

For the crust:
2 1/4 cups whole wheat pastry flour
1 teaspoon salt
1 cup grated Parmesan cheese
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup ice-cold water
For the filling:
2 pounds cherry tomatoes, halved
2 large tomatoes, sliced into 1/4-inch thick rounds
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/4 cup grated mozzarella cheese

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, whisk together the whole wheat pastry flour and salt.

Add the Parmesan cheese and stir to combine.

Add the cold butter and use your fingers or a pastry blender to work it into the flour mixture until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth and pliable.

Divide the dough in half and shape each half into a disk.

Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

In a separate bowl, toss the cherry tomatoes, sliced tomatoes, garlic, olive oil, basil, salt, pepper, and sugar in a bowl until the tomatoes are evenly coated.

Set aside.

On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch round baking dish or a pizza stone.

Arrange the tomato mixture on top of the dough, leaving a 1-inch border around the edges.

Sprinkle the mozzarella cheese over the tomatoes.

Roll out the second dough disk to the same size as the first one.

Place it on top of the filling and press the edges to seal.

Use a knife to trim the excess dough and create a decorative border.

Brush the top crust with a little water and cut a few slits in the top to allow steam to escape.

Bake the galette for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.

Let it cool for 10-15 minutes before slicing and serving.

Notes

For a more tender crust, make sure to keep your butter cold and your water ice-cold.

Also, don’t overwork the dough, as this can make it tough.

When assembling the galette, try to keep the filling slightly mounded in the center, so it doesn’t spill over during baking.

If you’re having trouble getting the crust to roll out evenly, try rotating the dough 90 degrees every few rolls to keep it from developing a wonky shape.

To get a nice golden brown on your crust, make sure to brush it with a little water before baking.

This will help the crust brown more evenly.

To ensure your crust is flaky and tender, keep an eye on the galette while it’s baking and cover the edges with foil if they start to brown too quickly.

For easier serving, try using a pizza peel or a piece of parchment paper to transfer the galette to the baking dish or pizza stone.

This will help prevent the crust from tearing.