Capsaicin Free Tomato & Goat Cheese Galette with Whole Wheat Crust
This rustic, free-form tart is the kind of thing that looks like it came from a French countryside kitchen but comes together with a handful of pantry staples and a little patience. The whole wheat crust is olive-oil based — no butter, no fuss — and bakes up nutty and golden with beautifully imperfect pleated edges that are practically the point. A creamy layer of herbed goat cheese sits beneath a mosaic of mixed tomatoes, which are salted and blotted ahead of time so the crust stays crisp all the way through rather than turning soggy. For anyone avoiding capsaicin, the red pepper flakes listed in the filling are explicitly marked optional and can simply be left out without changing a single other step or flavor. What you're left with is still deeply savory and satisfying — thyme, black pepper, tangy cheese, and sweet caramelized tomato doing all the heavy lifting. Finished with torn fresh basil and a drizzle of good olive oil, this is the kind of dish that works as a centerpiece for a casual dinner or sliced into wedges for a crowd.
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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)
Can be omittedred pepper flakes
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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