Tomato Galette With Parmesan Whole Wheat Crust

Ingredients

• 1 cup ( 135 g ) whole wheat flour
• 1 cup ( 120 g ) all-purpose flour
• 1/3 cup ( 50 g ) coarse cornmeal
• 1/4 cup ( 20 g ) shredded Parmesan
• 3/4 teaspoon salt
• 8 ounces ( 2 sticks ) cold unsalted butter , cut into cubes
• 1/2 cup ice water , more as needed
• 4 cups (about 1 3/4 pounds ) cherry tomatoes , halved
• Kosher salt (for the tomatoes)
• 1/2 cup ( 40 g ) 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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