Artificial Food Coloring Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Few things are as satisfying as a rustic, free-form tart pulled straight from the oven, golden-edged and fragrant with herbs. This galette layers tangy, herb-flecked goat cheese beneath a mosaic of jewel-toned heirloom and cherry tomatoes, all nestled in a nutty whole wheat crust that crisps up beautifully thanks to olive oil rather than butter. Every single ingredient here is exactly what it says it is — whole wheat flour, fresh thyme, real tomatoes, good olive oil — with zero synthetic dyes or artificial colorants hiding anywhere in the mix. That matters more than you might think, since store-bought pastry doughs, flavored cheeses, and even some jarred tomato products can sneak in unnecessary additives. Salting and blotting the tomatoes before baking is the move that keeps the crust from going soggy, so you get that satisfying crunch all the way to the last bite. Finished with torn fresh basil, a drizzle of olive oil, and a pinch of flaky sea salt, it looks like something from a French countryside kitchen but comes together with surprisingly little fuss. Serve it warm for dinner or at room temperature as a stunning centerpiece for a casual gathering.
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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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