Almond Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Rustic, golden, and bursting with the kind of summer flavor that makes you want to eat outside, this free-form tart is the sort of thing that looks like it came from a bakery but comes together in your own kitchen with surprisingly little fuss. The whole wheat crust is made with olive oil instead of butter, giving it a nutty, tender crumb that holds up beautifully under the weight of juicy tomatoes and creamy goat cheese. Salting and blotting the tomatoes before baking is the move that keeps everything from turning soggy — a small step that makes a big difference in the final texture. The goat cheese filling gets stirred with fresh thyme and black pepper until it's silky and spreadable, and it melts into the tomatoes as everything bakes into something deeply savory and a little caramelized at the edges. Every ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or swap anything out — it just works as written. Finish it with torn basil, a drizzle of good olive oil, and a pinch of flaky salt, and you've got a dish that's equally at home as a weeknight dinner or the centerpiece of a lazy weekend lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!