Roasted Tomato Galette

Ingredients

• 2 1/2 pound mixed tomatoes, cut into ¾” wedges, or halved if using small or cherry tomatoes
• 5 sprig fresh thyme
• 1/4 cup extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 1 1/2 cup all-purpose flour, plus more for fusting
• 1/2 cup whole wheat flour
• 3/4 cup (1½ sticks) chilled unsalted butter, cut into pieces
• 1 tablespoon apple cider vinegar
• 1/3 cup ice water
• 4 ounce firm cheese (such as Gruyere, cheddar, or Gouda), finely grated (about 1½ cups)
• 2 ounce grated Parmesan
• 3 garlic cloves, thinly sliced
• 1 large egg, beaten to blend
• 2 teaspoon thyme leaves