1 1/2 cups whole-wheat pastry flour
1/2 cup unbleached flour
1 teaspoon salt
1 stick unsalted butter, cold
1/2 cup ice water, approximately
1/2 cup prepared pesto sauce
1/2 cup chevre cheese, softened
3 cups cherry tomatoes, halved
1 large egg, lightly whisked
1 tablespoon water
12 fresh basil leaves, slivered
In a large bowl, combine whole-wheat pastry flour, unbleached flour and salt. Stir to mix. Cut butter into cubes and work the butter into the flour mixture with your fingers or a mixer until crumbly, small chunks of butter remain. Fluff the flour mixture with a fork as you drizzle in ice water. When most of the flour is damp, mix with your hands, gently squeezing dough to bring it together. If there is still loose flour, drizzle in a little bit of water until you can form a firm dough. Form the dough into a log and divide into 6 equal pieces. Form dough into disks, place in the bowl, cover with a damp towel, and chill in the refrigerator for half an hour.
Heat oven to 400 degrees F. Lightly flour countertop and remove dough from the refrigerator. Line two sheet pans with parchment paper. On the counter, roll out each dough disk to 7-inch rounds. Use a pastry brush dipped in water to dampen the edges of the rounds, then roll edges over to form a small rim. Place each round on pans. Repeat with the remaining dough.
On each round, spread a heaping tablespoon of pesto, then crumble a heaping tablespoon of chevre over it. Cover with cherry tomatoes, cut side up. Sprinkle with any remaining chevre. In a cup, whisk the egg with a tablespoon of water, and brush the edges of the pastry. Bake for 25-30 minutes, until pastry is golden brown and the tomatoes are soft. Let cool on the pans on a rack, and garnish with slivered basil just before serving.
To complement the mellow flavors of these individual galettes, pair them with a fresh, leafy salad featuring arugula or other peppery greens.