Tomato Galette With Parmesan Whole Wheat Crust

This Tomato Galette with Parmesan Whole Wheat Crust is one of my all-time favorite recipes! The crust is so flaky and flavorful, and the tomatoes are just the right amount of sweet and acidic. Plus, the Parmesan cheese takes it over the top. It’s definitely a dish that will impress your guests! Ingredients 1 cup…

This Tomato Galette with Parmesan Whole Wheat Crust is one of my all-time favorite recipes! The crust is so flaky and flavorful, and the tomatoes are just the right amount of sweet and acidic. Plus, the Parmesan cheese takes it over the top. It’s definitely a dish that will impress your guests!

Ingredients

  • 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 cold unsalted butter (2 sticks), cut into cubes, 1/2 cup ice water + more as needed, 4 cups cherry tomatoes (halved), kosher 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.

Instructions

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

2. Pour the flour and butter mixture into the bowl of a food processor. Process in 4 to 5 long pulses until the butter is cut into small pieces (a few larger pieces are okay.)

3. Open the top of the machine and drizzle ice water over the flour and butter mixture. Close and pulse in a series of short bursts until it looks like wet sandy gravel. Test dough by pressing a small amount together between your fingers – it should form a clump that holds together firmly without cracking at edges. If it feels crumbly or dry, add another tablespoon or two of ice water and pulse briefly to mix.

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4 Empty dough onto countertop and quickly press together to form a disk about an inch thick, being careful not to overwork the dough . Wrap in plastic wrap and refrigerate for 30 minutes while preparing tomatoes .

5 Line baking sheet with paper towels . Spread tomatoes on baking sheet , sprinkle evenly with teaspoon of salt ,and let stand for 30 minutes

Nutrition Facts

  • Serving size: 1 galette
  • Calories: 260
  • Fat: 10 g
  • Saturated fat: 5 g
  • Unsaturated fat: 3.5 g
  • Trans fat: 0.2 g
  • Carbohydrates: 36 g
  • Fiber: 5 g
  • Sugar 6g
  • Protein 7g
Tomato Galette With Parmesan Whole Wheat Crust

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