Gut Friendly Tomato & Goat Cheese Galette with Whole Wheat Crust
Few things hit the way a rustic, free-form tart does — all those jammy, caramelized tomatoes nestled into creamy goat cheese with a golden, slightly nutty crust that shatters just enough when you cut into it. The whole wheat flour brings a hearty depth that a standard all-purpose crust simply can't match, and the fiber it contributes is exactly what makes this a smarter choice for anyone keeping an eye on digestive health. Salting and blotting the tomatoes before baking is a small but brilliant step that pulls out excess moisture, keeping the crust crisp rather than soggy — so every bite holds together beautifully. Goat cheese is naturally easier on the gut than many other dairy options, and here it's whipped with fresh thyme and olive oil into something that tastes far more indulgent than it actually is. The ingredient list leans heavily on whole, minimally processed foods — extra-virgin olive oil, fresh herbs, real tomatoes — with no hidden additives or processed fillers to worry about. A scatter of torn basil and a final drizzle of olive oil right before serving keeps everything bright and fresh. This is the kind of dish that looks impressive enough for a dinner party but is genuinely relaxed enough 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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