Tree Nut 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 a handful of pantry staples and a little patience. The whole wheat olive oil crust is genuinely easy to work with — no butter to cut in, no chilling overnight — and it bakes up with a satisfying nutty crunch that holds its own against the juicy tomatoes. Salting and blotting the tomatoes before baking is the move that keeps everything from turning soggy, and it's worth every minute of the wait. A creamy layer of herbed goat cheese anchors the filling, melting into the tomatoes as they caramelize and concentrate in the oven. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just straightforward, beautiful cooking. Torn fresh basil and a drizzle of good olive oil at the end bring the whole thing to life. Serve it warm for dinner or at room temperature the next day, and it's honestly even better the second time around.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!