The whole wheat pastry dough helps balance out the rich flavors of the caramelized onions and sweet cherry tomatoes. This is best served right away while the dough is still crisp and flaky. If you need to make caramelized onions, make sure you do those ahead of time so they are able to cool before going in the galette.

The whole wheat dough is brown to start, so it can be a little harder to tell when it has browned enough in the oven. The crust should be noticeably darker. Don’t be tempted to pull the galette out early, it needs the full time in the oven to fully cook and brown the crust.

Whole Wheat Cherry Tomato Galette with Caramelized Onions

Serves 4

1 lb 4 oz (about 3 ½ cups) cherry tomatoes, halved

2 tsp olive oil

1 tsp salt

1 round flaky pastry dough, made with ½ whole wheat flour

½ cup ricotta

1 ¼ cup pecorino romano cheese, shredded

½ cup caramelized onions

Maldon salt (optional)

About 3 Tb basil, thinly sliced

Preheat the oven to 400°.

Combine the halved cherry tomatoes, olive oil, and salt in a bowl; set aside.

Roll out the dough on a floured sheet of parchment paper, into about a 14-inch circle (about the width of the parchment paper). Spread the ricotta evenly on the dough, leaving a gap at the edge. Sprinkle with a pinch of salt and several grinds of fresh pepper. Sprinkle 1 cup of the pecorino romano over the ricotta. Scatter the caramelized onions over the cheese as evenly as possible. Top with the tomatoes (draining out any liquid that has collected) and then the remaining ¼ cup of cheese.

Fold the dough by picking it up along the edge and creating a fold where you are slightly tucking the dough behind itself before pressing it down. Carefully transfer the parchment paper to a baking sheet.

Brush the folds with olive oil and sprinkle with Maldon salt before baking for 45-50 minutes. The filling will be bubbling and the crust should be well browned.

Remove from the oven and let cool about 10 minutes. Position a cutting board near the baking sheet. Hold the baking sheet just next to the cutting board at a slight angle and quickly and carefully slide the parchment onto the cutting board. Then slide the parchment out from underneath, leaving the galette sitting directly on the cutting board. Top with the sliced basil, then slice and serve.