Nutmeg Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Rustic, golden, and bursting with the kind of flavor that makes people ask for the recipe before they've even finished their slice, this galette is a showstopper that comes together with pantry staples and peak-season tomatoes. The whole wheat crust is made with olive oil instead of butter, giving it a tender, slightly nutty crumb that holds up beautifully against the juicy filling without turning soggy — thanks to a smart salting step that draws out excess moisture from the tomatoes before they ever hit the dough. A creamy layer of herbed goat cheese sits beneath those overlapping tomato slices, seasoned simply with fresh thyme and black pepper, so every bite is tangy, savory, and deeply satisfying. The entire spice list is clean and straightforward, with zero warm baking spices in sight, making this a completely worry-free choice for anyone avoiding hidden seasonings in savory dishes. Finished with torn basil, a drizzle of good olive oil, and a pinch of flaky sea salt, it looks like something from a French countryside kitchen but requires no special skills — just a rolling pin and a willingness to embrace imperfect, pleated edges. Serve it warm from the oven or at room temperature, and it works equally well as a weeknight dinner, a weekend brunch centerpiece, or something impressive to bring to a gathering.
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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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