Lupin 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 a straightforward ingredient list and a little patience. The whole wheat crust is made with olive oil instead of butter, giving it a tender, slightly nutty crumb that holds up beautifully under the weight of juicy, caramelized tomatoes. Salting and blotting the tomatoes before baking is the key move here — it pulls out excess moisture so you get a crisp base rather than a soggy one. A creamy layer of herbed goat cheese sits between the crust and the tomatoes, melting into the filling as it bakes and adding a tangy richness that balances the sweetness of the fruit. Every ingredient in this recipe is naturally free of lupin, so there's no need to scrutinize labels or worry about the flour blend hiding anything unexpected — just straightforward whole wheat and good olive oil. Finished with torn basil, a drizzle of olive oil, and a pinch of flaky salt, it's the kind of dish that works as a centerpiece for a casual dinner or a very impressive lunch. Serve it warm or at room temperature and watch it disappear fast.

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