Breastfeeding Friendly Tomato & Goat Cheese Galette with Whole Wheat Crust
This rustic, free-form tart is the kind of recipe that looks like it came from a French countryside kitchen but comes together with surprisingly little fuss. A whole wheat olive oil crust gives you a nutty, satisfying base that's also a genuinely good source of fiber — something worth prioritizing when your body is working overtime to produce milk. The creamy goat cheese layer is rich in calcium and healthy fats, both of which support postpartum recovery and nursing, while the generous pour of extra-virgin olive oil throughout the recipe adds the kind of nourishing monounsaturated fats that are genuinely beneficial during this season of life. Salting and blotting the tomatoes before baking is the smart trick that keeps the crust crisp rather than soggy, so every slice holds together beautifully. Heirloom or mixed tomatoes bring a bright, slightly sweet acidity that cuts right through the richness of the cheese, and fresh thyme and torn basil make the whole thing smell incredible coming out of the oven. It serves just as well at room temperature as it does warm, which is a quiet but real gift when you're eating between feeds and can't always sit down to a hot meal.
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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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