Turmeric Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Rustic, golden, and bursting with the kind of flavors that make summer tomatoes feel like a genuine event, this galette is the sort of dish that looks far more impressive than the effort it demands. The whole wheat crust comes together with olive oil instead of butter, giving it a nutty, slightly crisp character that holds up beautifully under the juicy tomato filling. Salting and blotting the tomatoes before baking is the quiet genius move here — it pulls out excess moisture so every slice stays structured rather than soggy. A creamy layer of goat cheese seasoned with fresh thyme sits beneath those overlapping tomato slices, adding tang and richness that balances the bright acidity of the fruit. Every ingredient in this recipe is naturally free of turmeric, so there's no need to scrutinize spice blends or swap anything out — the flavor profile is built entirely from herbs, good olive oil, and quality produce. Torn basil and a drizzle of olive oil at the end bring a fresh, aromatic finish that makes the whole thing feel like something you'd order at a bistro. 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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