Heirloom Tomato and Zucchini Galette with Fontina Cheese

Ingredients

• 2 1/2 cups whole-wheat flour
• 1/2 cup almond flour
• 1/2 teaspoon salt
• 8 ounces (2 sticks) butter, diced, at room temperature
• 1/4 cup ice water, plus more as needed
• 1 pound tomatoes, cut into 1/4-inch slices
• 2 small zucchini (about 3/4 pound), cut into 1/4-inch slices
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 12 ounces fontina cheese, shredded
• 1/2 cup loosely packed basil leaves, cut into thin strips
• 1 egg
• 1 tablespoon water

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