Cinnamon Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Rustic, golden, and bursting with the kind of bright, summery flavor that makes people ask for seconds, this free-form tart is the kind of dish that looks far more impressive than the effort it requires. The whole wheat crust comes together with olive oil instead of butter, giving it a satisfying, slightly nutty depth that pairs beautifully with the creamy, herb-flecked goat cheese underneath. Salting the tomatoes ahead of time and blotting them dry is the quiet genius of this recipe — it pulls out excess moisture so the crust bakes up crisp and sturdy rather than soggy. Layered with mixed heirloom or cherry tomatoes and finished with fresh thyme, torn basil, and a drizzle of good olive oil, every bite is savory, tangy, and deeply satisfying. For anyone navigating warm-spice restrictions, this recipe is a natural fit — every single ingredient is straightforward and easy to verify, with no blends or spice mixes that might sneak in unwanted additions. It works equally well as a casual weeknight dinner or a centerpiece for a weekend gathering, and it's just as good served at room temperature as it is fresh from the oven.
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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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