Sesame Free 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 surprisingly little fuss. The whole wheat crust is made with just flour, salt, olive oil, and ice water — no butter, no sesame oil, no tahini, nothing that could sneak in an allergen concern. Salting the tomatoes ahead of time and blotting them dry is the secret move here: it pulls out excess moisture so the crust bakes up crisp and golden rather than soggy. A creamy layer of herbed goat cheese goes down first, then the tomatoes are fanned out in overlapping layers before the rough edges get folded up into those signature rustic pleats. The whole thing roasts until the crust is deep brown and the tomatoes start to caramelize at the edges, filling your kitchen with an aroma that is genuinely hard to resist. Torn fresh basil and a drizzle of good olive oil at the end keep it bright and summery. Serve it warm straight from the pan or let it cool to room temperature — either way, it holds up beautifully and slices cleanly into satisfying wedges.
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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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