Mushroom 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 pantry staples and a little patience. The whole wheat crust is made with olive oil instead of butter, giving it a nutty, slightly crisp texture that holds up beautifully under the weight of juicy, caramelized tomatoes. A key trick here is salting and blotting the tomato slices before they ever hit the dough — that step alone is what keeps the bottom from going soggy and the crust staying satisfyingly firm. Creamy goat cheese seasoned with fresh thyme and black pepper acts as a tangy, herbaceous base layer that ties every bite together. The whole thing is completely free of fungi in any form, so there's no need to scan ingredient labels or swap anything out — what you see is what you get. 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 a dinner party but relaxed enough for a weeknight. Serve it warm or at room temperature and watch it disappear fast.
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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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