Chestnut 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, golden-edged and fragrant with herbs. This galette layers creamy, herb-flecked goat cheese beneath jewel-toned tomatoes on a nutty whole wheat crust that's mixed with olive oil instead of butter — no pastry cutter, no fuss. The trick of salting and blotting the tomatoes before baking is what keeps the bottom crisp rather than soggy, and it genuinely makes all the difference. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. The finishing touches — torn fresh basil, a drizzle of good olive oil, and a pinch of flaky salt — take it from weeknight dinner to something that looks genuinely impressive on the table. Serve it warm for a cozy main or let it cool to room temperature and bring it to a gathering where it will absolutely disappear 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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