Barley Free Tomato & Goat Cheese Galette with Whole Wheat Crust
This rustic, free-form tart is the kind of dish that looks like it came from a French countryside kitchen but comes together with a surprisingly short ingredient list. The whole wheat crust is built entirely from flour, olive oil, salt, and a splash of ice water — no barley, no malt, no grain-based fillers to second-guess. That matters more than it sounds, because plenty of store-bought pastry doughs and pre-made crusts sneak in unexpected grains that make label-reading a chore. Here, you know exactly what's in every layer. A salting-and-blotting step pulls excess moisture from the tomatoes before they ever hit the dough, which is the secret to keeping that crust crisp and golden rather than soggy. Creamy goat cheese seasoned with thyme and black pepper forms a tangy, herbaceous base, and a mosaic of heirloom, cherry, or Roma tomatoes caramelizes beautifully in the oven on top of it. Torn fresh basil and a drizzle of good olive oil at the end make the whole thing feel genuinely special — the kind of recipe you'll want to pull out every time summer tomatoes are at their peak.
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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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