Eggless Tomato & Goat Cheese Galette with Whole Wheat Crust
This rustic, free-form tart is the kind of thing that looks like it came from a French countryside kitchen but comes together with a surprisingly short ingredient list. The whole wheat crust is built entirely with olive oil instead of butter or shortening, which means no eggs are needed anywhere in the dough — just flour, salt, oil, and a splash of ice water to bring it all together. Salting and blotting the tomatoes before they hit the crust is the move that keeps everything from turning soggy, so each slice holds its shape beautifully. A creamy layer of goat cheese seasoned with fresh thyme and black pepper sits beneath those jewel-toned tomatoes, melting into the crust as it bakes and adding a tangy richness that tastes far more indulgent than it is. The folded, pleated edges caramelize to a deep golden brown in the oven, and a finish of torn basil, a drizzle of olive oil, and flaky sea salt pulls the whole thing together. It works just as well served warm from the pan as it does at room temperature, making it an easy choice for a casual dinner, a weekend lunch, or something impressive to bring to a gathering.
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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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