Celery Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Few things are as satisfying as a rustic, free-form tart pulled straight from the oven, and this one delivers serious flavor with surprisingly little fuss. The whole wheat crust comes together with olive oil instead of butter, giving it a nutty, slightly crisp character that holds up beautifully under the juicy tomatoes. Salting and blotting the tomatoes before baking is the key move here — it draws out excess moisture so you get caramelized, jammy slices rather than a soggy bottom. A creamy layer of herbed goat cheese underneath ties everything together, adding tang and richness that makes each bite feel indulgent. The entire ingredient list is naturally free of celery and celery-derived ingredients, so there's no need to scrutinize labels or swap anything out. Finished with torn fresh basil, a drizzle of good olive oil, and a pinch of flaky salt, this galette is the kind of dish that looks like it came from a bakery but is completely achievable at home. Serve it warm as a light main or at room temperature as a stunning starter — either way, 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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