1 Chill the crust components: In a bowl, mix the whole-wheat flour, all-purpose flour, cornmeal, Parmesan and salt. Add the butter items and toss along with your palms to separate and coat them with flour. Place the bowl within the freezer for 30 minutes.
2 Make the dough: Pour the flour and butter combination into the bowl of a meals processor. Process in four to five lengthy pulses, or till the butter is reduce into small items (a number of bigger items are okay.)
Open the highest of the machine and drizzle the ice water over the flour and butter. Close and pulse in a collection of brief bursts, till the combination seems like moist sandy gravel.
Press a small quantity of the dough collectively in your hand. It ought to type a clump that holds collectively firmly and with out cracking on the edges. If it feels crumbly or dry, put it again within the meals processor, sprinkle the combination with a further tablespoon or two of the ice water, and pulse briefly to combine.
To combine by hand: Follow the 1st step, and use a pastry cutter or wire whisk to interrupt up the butter into small items. Drizzle the ice water over the combination and toss it collectively along with your palms as in case you had been tossing a salad. If it nonetheless feels dry, add water, one tablespoon at a time. When the dough begins to come back collectively, form it as directed within the subsequent step.
three Shape and chill the dough: Empty the dough onto the countertop. Quickly press the dough collectively to type a disk about an inch or so thick. Resist the temptation to knead or squish the dough. The thought is to firmly compress all of the little bits of dough collectively right into a disk form with out overworking the dough.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
four Salt the tomatoes: Line a baking sheet with paper towels. Spread the tomatoes on the baking sheet and sprinkle evenly with salt.
Let stand whereas the dough chills (about 30 minutes). The tomatoes will begin to launch their juices as they sit. Before assembling the galette, blot the tomatoes dry with paper towels till a lot of the liquid is absorbed.
5 Preheat the oven to 425ºF. Line a baking sheet with parchment.
6 Roll and fill the galette: On a calmly floured floor, roll the dough right into a 15-inch circle. Transfer to the baking sheet (it’ll drape over the perimeters, however that’s okay).
Sprinkle the Parmesan for the filling in a tough 11-inch circle over the underside of the dough, leaving the perimeters clear. Arrange two-thirds of the tomatoes, cut-side up, over the cheese (reserve the remaining third). Sprinkle with the thyme.
Fold the perimeters over the tomatoes, pleating as needed. Brush the perimeters of the crust with crushed egg.
7 Bake the galette: Bake for 30 minutes, or till the crust is golden. Scatter the reserved tomatoes excessive of the galette and sprinkle with parsley. Serve heat or at room temperature.
This galette is finest served the day it’s made. Leftovers will preserve for a number of days, refrigerated.