Yeast Free Tomato & Goat Cheese Galette with Whole Wheat Crust
Rustic, golden, and bursting with the flavor of peak-season tomatoes, this 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. The crust is built entirely from whole wheat flour, olive oil, and ice water — no yeast, no rising time, no waiting around — which means you get a deeply nutty, flaky base without any of the fermentation steps that can make traditional pastry off-limits. Salting and blotting the tomatoes before baking is the quiet genius move here, drawing out excess moisture so the crust stays crisp rather than soggy underneath all that juicy fruit. A creamy layer of herbed goat cheese goes down first, seasoned with fresh thyme and black pepper, and the tomatoes are fanned on top in overlapping layers before the whole thing gets folded into those signature rustic pleats. The oven does the heavy lifting, caramelizing the tomato edges and turning the crust a deep, satisfying amber. Torn basil and a drizzle of good olive oil at the end keep it bright and fresh. Serve it warm 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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