Macadamia Free Tomato & Goat Cheese Galette with Whole Wheat Crust
This rustic, free-form tart is the kind of dish that looks like it came from a French countryside kitchen but comes together with a surprisingly short ingredient list. The whole wheat crust is built with olive oil instead of butter, giving it a nutty, tender crumb that crisps up beautifully in the oven without any fuss over cutting in cold fat. A layer of herbed goat cheese acts as a creamy, tangy base that keeps the tomatoes from making the crust soggy — and salting the tomatoes ahead of time does the same job, drawing out moisture before they ever hit the dough. Mixed heirloom or cherry tomatoes bring a gorgeous range of color and sweetness, and as they roast they caramelize just enough at the edges to concentrate all that summer flavor. Finished with torn fresh basil, a drizzle of good olive oil, and a pinch of flaky salt, every wedge is bright, savory, and deeply satisfying. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about unexpected additions sneaking into your meal. It's equally at home as a casual weeknight dinner or a showstopper centerpiece at a weekend gathering.
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!