This rustic, free-form tart is the kind of dish that looks like it came from a French countryside kitchen but comes together with surprisingly little fuss. The whole wheat crust is tender and nutty, built entirely from flour, olive oil, and a splash of ice water — no rye, no spelt, no grain blends to second-guess. A creamy layer of herbed goat cheese anchors the filling, and a generous arrangement of mixed tomatoes caramelizes beautifully in the oven, their edges jammy and sweet against the golden crust. Salting and blotting the tomatoes before assembly is the quiet trick that keeps everything from turning soggy, so every slice holds together cleanly. Red pepper flakes add a gentle kick, and a final scatter of torn basil and flaky sea salt makes the whole thing feel genuinely special. It's equally good warm from the oven or served at room temperature, which makes it a relaxed option for entertaining or a slow weekend lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
