Pecan Free Tomato & Goat Cheese Galette with Whole Wheat Crust
This rustic free-form tart is the kind of thing that looks like it came from a French countryside kitchen but comes together with a straightforward ingredient list and a little patience. The whole wheat olive oil crust is tender and nutty, and the trick of salting and blotting the tomatoes beforehand means the base stays crisp rather than soggy — a small step that makes a big difference. Creamy goat cheese seasoned with fresh thyme and black pepper acts as a rich, tangy anchor for the layers of heirloom, cherry, or Roma tomatoes arranged on top. Everything gets finished with torn basil, a drizzle of good olive oil, and optional flaky sea salt, so the flavors stay bright and fresh even after baking. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of pecans and any nut-based ingredients — every component is straightforward and easy to verify. It works equally well as a showstopping appetizer, a light lunch, or a dinner centerpiece alongside a simple green salad. Serve it warm from the oven or let it cool to room temperature — honestly, it's gorgeous either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!