Tomato Plum Galette with Black Pepper Parmesan Crust

Ingredients

• For the crust:
• 1 1/4 cups unbleached all-purpose flour
• 2 tablespoons finely grated Parmesan
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 8 tablespoons (1 stick) unsalted butter, cold
• 2 tablespoons sour cream, cold
• 5 tablespoons ice water, plus more as needed
• For the filling:
• 3 cups small heirloom tomatoes (I used a mix of cherry, grape, and plum varieties)
• 1 dash sea salt
• 3 medium black plums
• 1/4 cup finely grated Parmesan, divided
• 1 egg, lightly beaten
• 1 dash ground black pepper
• 1 tablespoon torn tarragon leaves

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