Xanthan Gum Free Tomato & Goat Cheese Galette with Whole Wheat Crust
This rustic, free-form tart is everything a summer kitchen moment should be — golden, fragrant, and bursting with jammy tomatoes and creamy, herb-flecked goat cheese. The whole wheat crust comes together with just flour, olive oil, salt, and a splash of ice water, which means there are absolutely no stabilizers or binding additives needed to hold it together. The olive oil method naturally produces a tender, slightly flaky pastry that folds into beautiful pleats without any fuss. Salting and blotting the tomatoes before baking is the smart move that keeps the bottom crisp rather than soggy — a small step that makes a big difference. Once it comes out of the oven, torn fresh basil and a drizzle of good olive oil take the whole thing from weeknight dinner to something that genuinely looks impressive on the table. Serve it warm or at room temperature, which makes it ideal for casual entertaining or a lazy weekend lunch.
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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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