Ginger 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. A nutty whole wheat crust made with olive oil — no butter, no chilling overnight — bakes up golden and sturdy, with just enough flake to hold those gorgeous layered tomatoes. The trick of salting and blotting the tomatoes before baking is what keeps everything from turning soggy, so every slice holds its shape beautifully. Creamy goat cheese seasoned with fresh thyme and black pepper melts into the base and plays off the bright acidity of heirloom or cherry tomatoes in the best possible way. Everything here is naturally free of ginger in any form — no spice blends, no hidden extracts, no marinades to second-guess — just clean, honest ingredients you can verify at a glance. A finish of torn basil, a drizzle of good olive oil, and a pinch of flaky salt pulls the whole thing together into something that feels genuinely special. Serve it warm from the oven or at room temperature, and don't be surprised when it disappears fast.
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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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