Mustard 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. Salting the tomatoes ahead of time is the secret move here — it pulls out excess moisture so you get a golden, firm base rather than a soggy one. A layer of creamy, herb-flecked goat cheese sits beneath the tomatoes and melts into every bite, adding richness and a gentle tang. Every ingredient in this recipe is naturally free from mustard in any form — no seeds, no powder, no prepared condiments — so there's no need to scrutinize labels or worry about hidden additions. Finished with torn fresh basil, a drizzle of good olive oil, and a pinch of flaky salt, it's the kind of dish that feels genuinely special without demanding much effort. Serve it warm from the oven or at room temperature, and it works equally well as a centerpiece or a generous side.
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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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