Peanut Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Few things are as satisfying as a rustic, free-form tart pulled straight from the oven, and this one delivers big on both flavor and visual drama. The whole wheat crust comes together with olive oil instead of butter, giving it a nutty, slightly crisp character that holds up beautifully under the weight of juicy tomatoes and creamy goat cheese. Salting the tomatoes ahead of time and blotting them dry is the key move here — it keeps the crust from going soggy and lets the filling caramelize at the edges in the most gorgeous way. The herbed goat cheese layer underneath acts almost like a savory custard, melting into the tomatoes as everything bakes to a deep golden brown. Every ingredient in this recipe is naturally free from peanuts, and since you're making the crust from scratch, there's no need to stress over store-bought pastry labels or shared-facility warnings. Finished with torn fresh basil, a drizzle of good olive oil, and a pinch of flaky salt, it's the kind of dish that looks like it came from a French countryside kitchen but is genuinely approachable on a weeknight. Serve it warm or at room temperature — honestly, it's stunning either way.
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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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