Chicken Free Tomato & Goat Cheese Galette with Whole Wheat Crust
This rustic free-form tart is the kind of dish that looks like it came from a French countryside kitchen but comes together with surprisingly little fuss. A whole wheat olive oil crust — no butter, no chilling overnight — bakes up nutty and golden, with just enough structure to hold a generous layer of creamy, herb-flecked goat cheese and a cascade of jammy, caramelized tomatoes. The trick of salting and blotting the tomatoes before they ever hit the dough is what keeps the crust crisp rather than soggy, and it's a step worth taking seriously. Fresh thyme and a drizzle of good olive oil do the heavy lifting on flavor, while torn basil and flaky sea salt at the end make the whole thing feel genuinely finished. This is a completely plant-forward, meat-free centerpiece that doesn't ask you to compromise on satisfaction — it's rich, savory, and deeply comforting in the way only roasted tomatoes and tangy cheese can be. Serve it warm straight from the pan or let it cool to room temperature, where the flavors actually deepen and the crust holds its shape beautifully for slicing.
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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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