Nitrate & Nitrite 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. A nutty whole wheat crust gets layered with creamy, herb-flecked goat cheese and jewel-toned tomatoes that caramelize beautifully in the oven — the result is deeply savory, a little tangy, and genuinely stunning on the table. Every single ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with cured meats, deli items, and packaged convenience foods that so often sneak in unwanted additives. Salting and blotting the tomatoes before baking is the smart move that keeps the crust crisp rather than soggy, so the texture holds up from the first slice to the last. Fresh thyme in the cheese layer and torn basil scattered over the top at the end give it a brightness that makes the whole thing feel alive. Serve it warm straight from the pan or let it cool to room temperature — either way, it holds together beautifully and tastes like you put in far more effort than you actually did.
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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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