Carrageenan 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 impressive without demanding much from you. The whole wheat crust comes together with olive oil instead of butter, which means no fussing with cold fat — just a nutty, sturdy base that crisps up beautifully in the oven. Salting and blotting the tomatoes before baking is the move that keeps everything from turning soggy, and it's worth every minute of the wait. Creamy goat cheese seasoned with fresh thyme and black pepper acts as a savory anchor beneath those jewel-toned tomato slices, and the whole thing finishes with torn basil and a drizzle of good olive oil. For anyone navigating carrageenan — a thickener and stabilizer that sneaks into a surprising number of dairy products, dressings, and processed foods — this recipe is a clean win. Every ingredient here is whole and straightforward: flour, olive oil, fresh herbs, real cheese, and real tomatoes, with nothing processed or packaged that would raise a red flag. 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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