Pistachio 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 pantry staples and a little patience. The whole wheat crust is made with olive oil instead of butter, giving it a nutty, tender crumb that holds up beautifully under the weight of jammy, caramelized tomatoes. A creamy layer of herbed goat cheese sits between the crust and the tomatoes, adding a tangy richness that makes every bite feel indulgent without being heavy. The trick of salting and blotting the tomatoes before baking is what keeps the bottom crisp rather than soggy — a small step that makes a real difference. Finished with torn fresh basil, a drizzle of good olive oil, and a pinch of flaky salt, this galette is as stunning on the table as it is satisfying to eat. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution stress involved — just clean, vibrant cooking from start to finish. Serve it warm for dinner or at room temperature as part of a spread, and don't be surprised when people ask for the recipe.
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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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