Rice 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 whole wheat dough and a handful of honest ingredients. The crust is made entirely from whole wheat flour, olive oil, and ice water — no grains beyond wheat, and absolutely nothing that would trip up anyone avoiding rice or rice-based fillers that sneak into so many packaged pastry products. Salting and blotting the tomatoes before baking is the move that keeps everything from turning soggy, and it pays off in a crust that bakes up deep golden and satisfyingly crisp. The filling is creamy, herby goat cheese layered under jewel-toned heirloom tomatoes that caramelize at the edges as they roast — tangy, savory, and just a little sweet all at once. A scatter of fresh basil and a drizzle of good olive oil at the end pulls the whole thing together in a way that feels genuinely elegant. Serve it warm straight from the pan or let it cool to room temperature — either way, it holds up beautifully and tastes like you put in far more effort than you actually did.
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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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