Shellfish 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 pantry staples and a little patience. The whole wheat crust is made with olive oil instead of butter, giving it a nutty, slightly crisp texture that holds up beautifully against the juicy tomatoes. A smart salting step draws out excess moisture from the tomatoes before baking, which is the secret to keeping that crust golden and firm rather than soggy. Creamy goat cheese seasoned with fresh thyme and black pepper acts as a savory, tangy base layer that ties every bite together. The filling is entirely plant-based and built from fresh vegetables, herbs, and cheese — no seafood, no hidden broths, no cross-contact concerns to stress over. A scatter of torn basil and a drizzle of good olive oil right before serving takes it from weeknight dinner to something genuinely impressive. Serve it warm or at room temperature, and don't worry too much about making the edges look perfect — the rustic folds are the whole point.
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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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