Citric Acid Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Rustic, golden, and bursting with the natural sweetness of slow-roasted tomatoes, this 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. The whole wheat crust is built entirely from flour, olive oil, and ice water — no butter, no citrus, no preservatives — so you know exactly what's going into every flaky, nutty bite. Salting and blotting the tomatoes before baking is the real secret here: it pulls out excess moisture so the crust stays crisp rather than soggy, and it concentrates that deep, savory tomato flavor beautifully. A creamy layer of goat cheese seasoned with fresh thyme and black pepper acts as a rich, tangy base that holds everything together without relying on any acidic additives or citrus-based preservatives that can sneak into store-bought versions. The folded, pleated edges give it that effortlessly imperfect look that somehow always impresses at the table. Finished with torn fresh basil, a drizzle of good olive oil, and a pinch of flaky sea salt, each wedge is layered, herbaceous, and deeply satisfying. Serve it warm from the oven or at room temperature — 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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