Soy 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 pantry staples and a little patience. The whole wheat crust is made with just flour, salt, olive oil, and ice water — no butter, no shortening, and absolutely nothing hiding a soy derivative. Salting the tomatoes ahead of time and blotting them dry is the move that keeps the bottom crisp rather than soggy, and it's worth every minute of the wait. A creamy layer of herbed goat cheese goes down first, then those jewel-toned tomatoes get layered on top and finished with a drizzle of good olive oil and a pinch of red pepper flakes. The folded, pleated edges bake up deep golden and sturdy, making each wedge easy to lift and satisfying to bite into. Fresh basil and flaky sea salt at the end bring the whole thing to life. Serve it warm from the oven or at room temperature — either way, it disappears fast.
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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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