Turkey 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. A whole wheat olive oil crust — no butter, no chilling drama — bakes up nutty and golden, with just enough flake to hold its own against the juicy tomato filling. The trick of salting and blotting the tomatoes before assembly is the real secret weapon here, pulling out excess moisture so every slice stays crisp rather than soggy. Creamy goat cheese seasoned with fresh thyme and black pepper forms a tangy, herbaceous base that makes the tomatoes taste even more like themselves. Mixed heirloom or cherry varieties bring gorgeous color and a natural sweetness that deepens as they caramelize around the edges during baking. A finish of torn basil, a drizzle of good olive oil, and a pinch of flaky sea salt turns the whole thing into something that feels genuinely special. It's equally at home as a relaxed weeknight dinner or the centerpiece of a casual gathering, and it contains absolutely nothing from the poultry category — just honest, vegetable-forward ingredients from start to finish.
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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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