PCOS Friendly 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 made with extra-virgin olive oil instead of butter, giving it a tender, slightly nutty bite while keeping the base grounded in ingredients that support stable blood sugar — a real priority when managing hormonal health. Salting and blotting the tomatoes before baking is the move that keeps everything from turning soggy, so every slice holds its shape and the crust stays satisfyingly crisp. A creamy layer of herbed goat cheese sits beneath those jewel-toned tomatoes, adding richness and a tangy depth that makes the whole thing feel indulgent without leaning on refined or processed ingredients. Anti-inflammatory olive oil shows up generously throughout — in the dough, the filling, and the finishing drizzle — which aligns beautifully with an eating pattern focused on reducing inflammation. Fresh basil and a pinch of flaky salt at the end bring brightness that makes each bite feel alive. Serve it warm from the oven or at room temperature, and don't be surprised when it disappears 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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