Herbed Tomato Galette with Parmesan Crust

For the pastry:

1 1/2 cups all-purpose flour plus additional for rolling out pastry
1/2 cup unsalted butter, cold and cut into cubes
1/2 tsp. salt
1/2 cup Parmesan cheese, freshly grated
1/4 cup ice water

For the filling:

1 cup Fontina cheese, grated
12 oz. ripe tomatoes, sliced
1 tsp. fresh basil, finely chopped
1 tsp. fresh rosemary, finely chopped
1 tsp. fresh thyme, finely chopped
1/4 tsp. freshly ground black pepper
1 TBS olive oil
1 egg beaten with 1 tsp. water

Add the flour, butter, salt and parmesan to a food processor fitted with a metal blade. Pulse until the mixture resembles coarse meal, about 5-10 minutes. With the processor running, pour the water in a steady stream until the dough forms a ball. Dust a clean work surface with flour. Remove the dough from the processor and form into a ball. Wrap it in plastic wrap and refrigerate for 1 hour. Preheat oven to 400 degrees. Roll the pastry onto a floured surface into a 12 inch circle. Transfer the pastry to a 10 inch round baking pan or low sided cast iron skillet. Cover the pastry evenly with the Fontina cheese leaving a 1 inch border all around. Arrange the tomatoes leaving a 1 inch border. Combine the basil, rosemary, thyme and pepper in a small bowl. Sprinkle the herb mixture over the tomatoes. Fold the border in to cover the edge of the tomatoes all around. Brush the pastry edges with the egg wash. Bake for 20 to 25 minutes until the dough is golden. Remove from oven and allow to cool in the pan for 10 minutes. Slice and serve.