Legume Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Few things are as satisfying as a rustic, free-form tart pulled straight from the oven, and this one delivers on every level — a nutty whole wheat crust, creamy herbed goat cheese, and jewel-bright tomatoes that caramelize just enough at the edges. The dough comes together with olive oil instead of butter, which means no pastry cutter required and a pleasantly hearty, slightly crisp base that holds up beautifully under the filling. Salting and blotting the tomatoes before baking is the quiet genius of this recipe — it pulls out excess moisture so you get concentrated flavor and a crust that stays firm rather than soggy. Goat cheese stirred with fresh thyme and black pepper becomes a lush, tangy spread that anchors the whole thing and makes every bite feel a little indulgent. For anyone navigating a legume-free lifestyle, this is the kind of recipe that requires zero substitutions or label-checking — every ingredient is straightforward and naturally free of beans, lentils, peas, or soy. Finish it with torn basil, a drizzle of good olive oil, and a pinch of flaky salt, and you have something that looks like it came from a bakery but cost a fraction of the effort. Serve it warm for dinner or at room temperature the next day — it holds up 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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