Red Meat Allergy Friendly Tomato & Goat Cheese Galette with Whole Wheat Crust
This rustic, free-form tart is the kind of dish that looks like it came from a French countryside kitchen but comes together with a handful of pantry staples and a little patience. The whole wheat olive oil crust is tender and nutty, and the creamy herbed goat cheese base melts into the tomatoes as everything bakes into something genuinely gorgeous. Salting and blotting the tomatoes before assembly is the move that keeps the crust crisp rather than soggy — a small step that makes a big difference. Every single ingredient here is naturally free of red meat, so there's no substituting or second-guessing involved; it's just a beautiful, produce-forward recipe that happens to work perfectly. The combination of tangy goat cheese, jammy heirloom tomatoes, fresh thyme, and torn basil at the end hits every note — rich, bright, herby, and just a little peppery if you go for the red pepper flakes. It's equally at home as a light dinner, a brunch centerpiece, or a shareable appetizer served at room temperature.
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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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