Citrus Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Rustic, golden, and deeply savory, 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 made with olive oil instead of butter, giving it a nutty, tender crumb that crisps up beautifully without any citrus-based acid to activate it — just flour, salt, oil, and a splash of ice water. A creamy layer of herbed goat cheese anchors the filling, and the tomatoes are salted and blotted ahead of time so they release their moisture before baking, keeping every bite structured and satisfying rather than soggy. Mixed heirloom or cherry tomatoes caramelize at the edges as they roast, turning jammy and rich against the tangy cheese. Fresh thyme goes into the filling, and torn basil finishes the whole thing after it comes out of the oven, so the herbs stay bright and fragrant. Every ingredient here is naturally free of citrus — no juice, no zest, no hidden citrus-derived additives — making it a genuinely worry-free choice for anyone navigating that restriction. Serve it warm straight from the pan or let it cool to room temperature; either way, it holds its shape beautifully and tastes like something worth making again next week.
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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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