Caffeine Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Rustic, golden, and bursting with the kind of summer flavor that makes you want to eat outside, this free-form tart is the kind of dish that looks like it came from a French countryside kitchen but comes together with pantry staples and a little patience. The whole wheat crust is made with olive oil instead of butter, which means no chilling a stick of fat or worrying about overworking the dough — just stir, press, and refrigerate briefly before rolling. Salting the tomatoes ahead of time and blotting them dry is the move that keeps everything from turning soggy, so every bite has that satisfying crisp base beneath the creamy, herb-flecked goat cheese. Mixed tomatoes — whether you go heirloom, cherry, or Roma — bring a gorgeous range of color and acidity that caramelizes beautifully at the edges as it bakes. Fresh thyme folded into the cheese layer and torn basil scattered on at the end give the whole thing an herby brightness that feels genuinely special. Every single ingredient here is naturally free of stimulants, so there's nothing to second-guess or swap out. Serve it warm straight from the pan or let it cool to room temperature — honestly, it's stunning either way.
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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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