Beef 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 surprisingly little fuss. A nutty whole wheat crust — made with just flour, olive oil, salt, and ice water — bakes up golden and sturdy, with just enough flakiness to hold a generous layer of creamy, herb-flecked goat cheese and jewel-bright tomatoes. The trick of salting and blotting the tomatoes before baking is what keeps everything from turning soggy, so every slice holds its shape beautifully. Mixed heirlooms, cherry tomatoes, or Romas all work here, and the variety makes for a stunning, colorful presentation without any extra effort. A scatter of fresh basil and a drizzle of good olive oil at the end bring the whole thing to life. It's naturally built around vegetables and cheese, so there's no need to swap or substitute a single thing — just follow the steps and let the ingredients do the work. Serve it warm from the oven or at room temperature, and don't be surprised when it disappears fast.
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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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