Artificial Flavors Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Rustic, golden, and bursting with the kind of flavor that makes people ask for the recipe before they've even finished their slice, this galette is a stunning way to use peak-season tomatoes. Every ingredient here is exactly what it says it is — whole wheat flour, olive oil, fresh thyme, real goat cheese — with zero synthetic flavor additives hiding in the mix. That matters more than you'd think, because store-bought pastry doughs and pre-seasoned cheese spreads are common culprits for sneaking in artificial flavor compounds. The whole wheat crust comes together with just flour, salt, olive oil, and ice water, and the filling relies entirely on fresh herbs, good tomatoes, and tangy goat cheese to do the heavy lifting. Salting and blotting the tomatoes before baking is the move that keeps the crust crisp and the layers beautifully caramelized rather than soggy. Torn fresh basil and a drizzle of olive oil at the end add brightness without reaching for anything processed. It's the kind of dish that looks like you spent all afternoon on it but rewards you with almost no effort and a completely clean ingredient list.
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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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