Ingredients:
\n 2.5 poundsmixed tomatoes, cut into \u00be\u201d wedges, or halved if using small or cherry tomatoes
\n 5 sprigsfresh thyme
\n 1\/4 cupextra-virgin olive oil
\n Sea salt and freshly ground black pepper
\n 1 1\/2 cupsall-purpose flour, plus more for fusting
\n 1\/2 cupwhole wheat flour
\n 3\/4 cup(1\u00bd sticks) chilled unsalted butter, cut into pieces
\n 1 tablespoonapple cider vinegar
\n 1\/3 cupice water
\n 4 ouncesfirm cheese (such as Gruyere, cheddar, or Gouda), finely grated (about 1\u00bd cups)
\n 2 ouncesgrated Parmesan
\n 3 garlic cloves, thinly sliced
\n 1 large egg, beaten to blend
\n 2 teaspoonsthyme leaves<\/p>\n
Directions: <\/p>\n
Place a rack in the center of the oven and heat to 300\u00b0F. Line a sheet tray with parchment paper. Arrange tomatoes and thyme sprigs on prepared sheet tray skin-side down; season with salt and pepper and drizzle with olive oil. Bake until deep red, juices have concentrated and the tomatoes have reduced in size and are dry on the surface, about 2 hours. Discard thyme and set aside until cool.
\nPulse 1 \u00bd cups all-purpose flour, whole wheat flour and 1\u00bc tsp. sea salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
\nTransfer mixture to a large bowl; drizzle with vinegar and 1\/3 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.<\/p>\n
Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14″ round about \u215b” thick. Transfer on parchment to a baking sheet. Scatter both cheeses over dough, leaving a 1\u00bd” border. Arrange roasted tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1\u00bd” border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
\nBake galette at 400\u00b0F, rotating once, until crust is golden brown and cooked through, 55 to 65 minutes. Let cool slightly on baking sheet.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 2.5 poundsmixed tomatoes, cut into \u00be\u201d wedges, or halved if using small or cherry tomatoes 5 sprigsfresh thyme 1\/4 cupextra-virgin olive oil Sea salt and freshly ground black pepper 1 1\/2 cupsall-purpose flour, plus more for fusting 1\/2 cupwhole wheat flour 3\/4 cup(1\u00bd sticks) chilled unsalted butter, cut into pieces 1 tablespoonapple cider vinegar… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1786","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1786"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1786\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}