Seed Oil 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 surprisingly little fuss. The crust is built entirely with whole wheat flour and extra-virgin olive oil — no butter, no shortening, and absolutely none of the industrially processed seed oils that sneak into so many store-bought pastry doughs and packaged crusts. Olive oil gives the pastry a tender, slightly nutty character that pairs beautifully with the tangy, herb-flecked goat cheese spread underneath. Salting and blotting the tomatoes before baking is the move that keeps everything from turning soggy, and it also concentrates their flavor so each slice tastes deeply savory and a little sweet. Heirloom or mixed tomatoes bring gorgeous color and variety, and once they caramelize at the edges in a hot oven, the whole thing smells absolutely incredible. A finish of torn fresh basil, a drizzle of good olive oil, and a pinch of flaky salt is all it needs. Serve it warm straight from the pan or let it cool to room temperature — either way, it holds up beautifully and makes an impressive centerpiece without a drop of anything you're trying to avoid.
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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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