Pregnancy Friendly Tomato & Goat Cheese Galette with Whole Wheat Crust
Eating well during pregnancy doesn't have to mean bland or boring, and this rustic galette is proof. Juicy mixed tomatoes — heirloom, cherry, or Roma — are layered over a creamy, herb-flecked goat cheese spread on a hearty whole wheat crust that bakes up golden and satisfying. The whole wheat flour brings extra fiber and nutrients that are genuinely useful right now, while the olive oil-based dough skips the butter entirely, making it lighter and easier to pull together. Salting and blotting the tomatoes before baking is a small but smart step that keeps the crust crisp rather than soggy — a technique worth knowing for any galette you make going forward. Goat cheese is a pasteurized soft cheese, so it fits comfortably into pregnancy-safe eating without any substitutions or workarounds needed. Finished with torn fresh basil and a drizzle of good olive oil, the whole thing looks impressive enough for company but comes together with minimal fuss. Serve it warm from the oven or at room temperature — either way, it's the kind of meal that feels like a genuine treat.
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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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