Honey 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 surprisingly little fuss. The whole wheat crust is made with olive oil instead of butter, giving it a nutty, slightly crumbly texture that holds up beautifully against the juicy tomatoes. A key step — salting and blotting the tomatoes before baking — draws out excess moisture so the bottom stays crisp rather than soggy, which makes all the difference. The filling is creamy, herby goat cheese seasoned with fresh thyme and black pepper, and it melts into the tomatoes as everything bakes into something deeply savory and satisfying. Every ingredient here is straightforward and naturally free of sweeteners, so there's no need to scan labels or swap anything out — it just works as written. Finished with torn basil, a drizzle of good olive oil, and a pinch of flaky salt, it's the kind of dish that feels special enough for company but easy enough for a weeknight dinner.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!