Emulsifier Free Tomato & Goat Cheese Galette with Whole Wheat Crust
This rustic, 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, salt, olive oil, and ice water — no butter, no shortening, and absolutely nothing that reads like a chemistry experiment on a label. That matters more than you'd think, because store-bought pastry and pre-made dough are among the sneakiest places emulsifiers tend to hide. Salting and blotting the tomatoes before baking is the move that keeps everything from turning soggy, and it pays off in a crust that bakes up genuinely crisp and golden. The goat cheese filling is stirred together with fresh thyme, olive oil, and black pepper — creamy and tangy without relying on any stabilizers or additives to hold its texture. Heirloom or mixed tomatoes caramelize beautifully at the edges, and a finish of torn basil, a drizzle of good olive oil, and flaky salt pulls the whole thing together. It's equally at home as a laid-back weeknight dinner or something you'd proudly set out for guests.
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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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