MSG 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 surprisingly little fuss. Juicy mixed tomatoes — heirloom, cherry, Roma, or whatever looks best at the market — are layered over a creamy, herb-flecked goat cheese base and baked inside a nutty whole wheat crust until everything is golden, caramelized, and deeply savory. The whole wheat flour and olive oil crust skips butter entirely, giving you a tender, slightly earthy shell that holds up beautifully under all those tomatoes. Every single ingredient here is naturally free of added glutamates, so there's no need to scrutinize labels or swap anything out — just straightforward, whole-food cooking from start to finish. The trick to keeping the crust crisp is salting and blotting the tomatoes ahead of time, which pulls out excess moisture before they ever hit the dough. Fresh thyme and torn basil do all the heavy lifting on flavor, and a final drizzle of good olive oil and a pinch of flaky sea salt tie everything together beautifully. Serve it warm or at room temperature — it's equally stunning 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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