This tomato galette with its crispy Parmesan whole wheat crust is almost too pretty to eat. Almost. Easy food processor crust. This is the perfect tart to serve all summer long.

Photography Credit: Sally Vargas

Summer tomatoes! So many things to do with them, so little time.

Here’s one more for your “make soon” list: a rustic tomato galette made with candy-sweet cherry tomatoes and a crispy, cheesy whole wheat crust.

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I love the combination of Parmesan and whole wheat in this crust, plus cornmeal for crunch. It’s cheesy and nutty at the same time, and it goes perfectly with the summer tomatoes.

This tart crust also freezes well, so you might want to make a few extra batches of the dough to freeze for unexpected tomato events. Or when company comes. Or when you just feel like a savory indulgence.

Galettes are a kind of rustic, free-form tart. Once you have the dough in hand, you’re ready to roll – literally!

Roll the dough out into a rough circle and then transfer it right to the baking sheet – no pie plate required. Top the crust with the cheese and about two-thirds of the tomatoes, then fold the edges over to enclose the tomatoes.

One tip: Halve and salt the cherry tomatoes lightly before making the galette so they release some of their juices. Not only does this help keep the crust from getting soggy, but it also adds a lot of flavor to the tomatoes themselves.

And the coup de resistance with this galette? Once it comes out of the oven, top it with a final layer of fresh cherry tomatoes. The cooked tomatoes on bottom are soft and sweet, and the fresh tomatoes on top are, well, fresh. It’s two layers of tomato goodness!

This tart doesn’t keep well, so you’ll want to serve it on the day it is made. But of course, with summer tomatoes on the menu, I’d be surprised if you could wait longer than that to eat it!