Gelatin Free 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 handful of pantry staples and zero fuss. The whole wheat crust is built entirely from flour, olive oil, and ice water — no butter, no gelatin, no stabilizers of any kind — so it's completely free from the hidden animal-derived thickeners that sneak into so many store-bought pastry doughs. A creamy layer of herbed goat cheese anchors the filling, topped with jewel-toned heirloom and cherry tomatoes that soften and caramelize in the oven into something deeply savory and sweet. Salting the tomatoes ahead of time and blotting them dry is the smart trick that keeps the crust crisp rather than soggy — it's a small step that makes a big difference. The folded, pleated edges are part of the charm, so don't stress about making it look perfect; the rustic shape is exactly the point. Finished with torn fresh basil, a drizzle of good olive oil, and a pinch of flaky sea salt, every slice is bright, tangy, and satisfying. Serve it warm from the oven or at room temperature — it holds up beautifully either way.
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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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