Coconut Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Few things hit the way a rustic, free-form tart does straight from the oven — golden, fragrant, and just a little imperfect in the best possible way. The whole wheat crust comes together with olive oil instead of butter, giving it a nutty, slightly crisp character that holds up beautifully under the weight of juicy tomatoes and creamy goat cheese. Salting and blotting the tomatoes before baking is the move that keeps everything from turning soggy, so every slice stays structured and satisfying. The goat cheese layer — seasoned with fresh thyme and black pepper — melts into something almost custardy beneath the tomatoes as they caramelize and concentrate in the oven. Every ingredient here is straightforward and naturally free of coconut in any form, so there's no need to scrutinize labels or swap anything out. Finished with torn basil, a drizzle of good olive oil, and a pinch of flaky salt, this galette is the kind of thing that looks impressive enough for guests but is genuinely easy to pull off on a weeknight.
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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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