Vegetarian Tomato & Goat Cheese Galette with Whole Wheat Crust
Few things hit harder than a rustic, free-form tart pulled straight from the oven, golden-edged and fragrant with thyme and roasted tomatoes. The whole wheat crust comes together with olive oil instead of butter, giving it a nutty, slightly hearty character that holds up beautifully under the juicy filling. Salting and blotting the tomatoes before baking is the move that keeps everything from turning soggy — it's a small step that makes a big difference in the final texture. A creamy layer of herbed goat cheese acts as a tangy, rich base that melts into the tomatoes as they caramelize and concentrate in the oven. The folded, pleated border is forgiving by design, so even if your circle looks more like a rough map than a perfect round, it will still come out looking impressively rustic. Finished with torn fresh basil, a drizzle of good olive oil, and a pinch of flaky salt, every wedge is bright, savory, and deeply satisfying. This is the kind of dish that works just as well at a casual weeknight dinner as it does on a weekend table with friends.
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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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