Roasted Tomato Galette

Name: Roasted Tomato Galette
Ingredients: 2.5 pounds mixed tomatoes, cut into ¾” wedges, or halved if using small or cherry tomatoes; 5 sprigs fresh thyme; 1/4 cup extra-virgin olive oil; Sea salt and freshly ground black pepper; 1 1/2 cups 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 ounces firm cheese (such as Gruyere, cheddar, or Gouda), finely grated (about 1½ cups); 2 ounces grated Parmesan; 3 garlic cloves, thinly sliced; 1 large egg, beaten to blend; 2 teaspoons thyme leaves