Oats 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. The whole wheat crust is built entirely from flour, olive oil, and ice water — no oats, no oat-based binders, no hidden grains that can sneak into pastry recipes and cause problems for those avoiding them. Salting the tomatoes ahead of time and blotting them dry is the secret move here: it pulls out excess moisture so the crust bakes up golden and crisp rather than soggy. A creamy layer of goat cheese seasoned with fresh thyme sits beneath those jewel-toned tomatoes, adding a tangy richness that plays beautifully against the slightly nutty whole wheat base. The rough, pleated edges are part of the charm — this is a recipe that rewards imperfection and still turns out stunning. Finish it with torn basil, a drizzle of good olive oil, and a pinch of flaky salt, and you have something that works equally well as a showstopper appetizer or a relaxed weeknight dinner.
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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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