Pescatarian Tomato & Goat Cheese Galette with Whole Wheat Crust
Few things hit the way a rustic, free-form tart does — all those caramelized tomato edges, creamy herbed cheese, and a golden crust that somehow looks effortless even though you clearly put in the work. The whole wheat crust here is made with olive oil instead of butter, which means no cutting in cold fat and no fussy technique — just a shaggy, press-together dough that bakes up nutty and crisp. Salting the tomatoes ahead of time and blotting them dry is the quiet genius move that keeps the bottom from going soggy, so every slice holds together cleanly. The goat cheese layer — softened and stirred with thyme, black pepper, and olive oil — melts into something almost custardy beneath the tomatoes as it bakes. A scatter of fresh basil and a drizzle of good olive oil right before serving pulls the whole thing into bright, summery territory. This is the kind of dish that works equally well as a centerpiece for a casual dinner or sliced into smaller wedges for a crowd, and it travels beautifully to room temperature without losing any of its appeal.
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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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