Hazelnut Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Rustic, golden, and bursting with the kind of jammy tomato flavor that only comes from proper oven time, this free-form tart is the kind of dish that looks like it came from a French countryside kitchen but comes together with pantry staples and a little patience. The whole wheat crust is built entirely from flour, olive oil, and ice water — no butter, no nuts, no hidden ingredients to second-guess — and it bakes up beautifully crisp and nutty on its own. Salting the tomatoes ahead of time and blotting them dry is the quiet trick that keeps everything from turning soggy, and it's worth every minute of the wait. A creamy layer of goat cheese seasoned with fresh thyme sits beneath those caramelized slices, adding a tangy richness that plays perfectly against the sweet, concentrated tomatoes. Torn basil and a final drizzle of olive oil at the end keep it feeling fresh and vibrant rather than heavy. This is the kind of recipe that works just as well at a dinner party as it does on a Tuesday night when you have a pile of summer tomatoes and not much else going on. Serve it warm or at room temperature — honestly, it's great 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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