Low Sugar Tomato & Goat Cheese Galette with Whole Wheat Crust
This rustic, free-form tart is the kind of thing that looks like it came from a French countryside kitchen but comes together with pantry staples and a little patience. The whole wheat crust is made with olive oil instead of butter, giving it a nutty, slightly crisp texture that holds up beautifully under the juicy tomato filling. Salting and blotting the tomatoes before baking is the key move here — it pulls out excess moisture so you get caramelized, concentrated flavor instead of a soggy bottom. Creamy goat cheese seasoned with fresh thyme and black pepper acts as a savory, tangy base that ties everything together without a single gram of added sweetness. Every element on the ingredient list is whole and recognizable, which means you're not navigating hidden sugars lurking in a store-bought crust or pre-seasoned filling. Torn fresh basil and a drizzle of good olive oil at the end keep things bright and aromatic. Serve it warm from the oven or at room temperature — either way, it's genuinely impressive for how little effort it actually takes.
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Learn more →Ingredients
6 servings
For the crust
- 1 ½ cups whole wheat flour
- ½ tsp salt
- ⅓ cup extra-virgin olive oil
- 3–4 tbsp ice water
For the filling
- 4 oz goat cheese, softened
- 3 tbsp extra-virgin olive oil
- 1 tsp fresh thyme leaves
- ¼ tsp black pepper
- 1 ½ lbs mixed tomatoes (heirloom, cherry, or roma), sliced ¼-inch thick
- ½ tsp salt, divided
- ¼ tsp red pepper flakes (optional)
For serving
- ¼ cup fresh basil leaves, torn
- 1–2 tsp extra-virgin olive oil, for drizzling
- flaky sea salt, to taste (optional)
Instructions
- 1
Lay the sliced tomatoes in a single layer on a paper-towel-lined baking sheet. Sprinkle with 1/4 tsp of the salt and let stand for 20–30 minutes, then blot dry with additional paper towels. This draws out excess moisture so the crust stays crisp.
- 2
In a large mixing bowl, whisk together the whole wheat flour and 1/2 tsp salt. Drizzle in the 1/3 cup olive oil and stir with a fork until the mixture resembles coarse, shaggy crumbs. Add ice water 1 tablespoon at a time, stirring after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. Form into a disk, wrap in plastic wrap or parchment, and refrigerate for 20–30 minutes.
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