Eggplant & Tomato Galette with Whole-Wheat Crust

This stunning eggplant and tomato galette brings together the best of Mediterranean flavors in a rustic, free-form tart that's as beautiful as it is delicious. The whole-wheat crust provides a nutty, wholesome base with a satisfying flaky texture, while roasted eggplant and tomatoes create a caramelized, intensely flavored filling. Creamy goat cheese adds a tangy richness that perfectly balances the sweetness of the roasted vegetables. Inspired by the French galette tradition and Mediterranean vegetable preparations, this dish embodies the heart-healthy principles of the Mediterranean Diet. The whole-wheat flour adds fiber and nutrients, while olive oil provides beneficial fats. Fresh herbs like thyme and basil bring aromatic notes that transport you to a sun-drenched terrace overlooking the sea. What makes this galette truly special is its forgiving nature—the rustic, folded edges mean perfection isn't required, yet the result looks impressively sophisticated. The vegetables are roasted separately to concentrate their flavors and remove excess moisture, ensuring a crisp bottom crust. Whether served warm or at room temperature, this galette makes an elegant centerpiece for a dinner party or a satisfying weeknight meal. Perfect for entertaining or meal prep, this galette can be assembled ahead and baked just before serving. Pair it with a simple arugula salad dressed in lemon vinaigrette for a complete Mediterranean-inspired dinner that celebrates seasonal vegetables and wholesome ingredients.

Ingredients

• 1 1/2 cupswhole-wheat flour, plus extra for dusting
• 1/2 cupall-purpose flour
• 1 tspsalt, divided
• 8 tbspcold unsalted butter, cut into small cubes
• 6 tbspice water
• 1 lbmedium eggplant, cut into 1/2-inch rounds
• 1 pintcherry tomatoes, halved
• 4 tbspextra-virgin olive oil, divided
• 1/2 tspblack pepper, freshly ground
• 4 ozgoat cheese, crumbled
• 1 tbspfresh thyme, leaves stripped from stems
• 2 clovesgarlic, minced
• 1 largeegg, beaten
• 1/4 cupfresh basil, torn optional

Method

1. In a large mixing bowl, whisk together whole-wheat flour, all-purpose flour, and 1/2 teaspoon salt until well combined. 0:05
2. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. 0:06
3. Add ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just begins to come together. You may not need all the water. 0:05
4. Turn the dough out onto a lightly floured surface and gently knead 2-3 times until it forms a cohesive ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. 0:05
5. While the dough chills, preheat the oven to 400°F and line two baking sheets with parchment paper. 0:04
6. Arrange eggplant rounds on one prepared baking sheet and cherry tomato halves cut-side up on the other. Drizzle vegetables with 3 tablespoons olive oil and season with remaining 1/2 teaspoon salt and black pepper. 0:06
7. Roast the vegetables for 25-30 minutes, flipping eggplant halfway through, until eggplant is golden and tender and tomatoes are slightly shriveled. Remove from oven and let cool slightly. 0:05
8. Reduce oven temperature to 375°F. Line a clean baking sheet with parchment paper. 0:04
9. On a lightly floured surface, roll out the chilled dough into a 14-inch circle, about 1/8-inch thick. The edges can be rustic and uneven. Transfer to the prepared baking sheet. 0:06
10. In a small bowl, mix together minced garlic, thyme, and remaining 1 tablespoon olive oil. 0:04
11. Brush the garlic-herb oil over the center of the dough, leaving a 2-inch border around the edges. 0:04
12. Scatter half of the crumbled goat cheese over the brushed area. Arrange the roasted eggplant slices in overlapping circles on top, then distribute the roasted tomatoes over the eggplant. Top with remaining goat cheese. 0:06
13. Fold the edges of the dough up and over the filling, pleating as you go around the galette. The center will remain open, exposing the vegetables. 0:05
14. Brush the folded crust edges with beaten egg for a golden finish. 0:04
15. Bake the galette for 35-40 minutes, until the crust is golden brown and crispy on the bottom. 0:05
16. Remove from oven and let cool for 10 minutes. Garnish with torn fresh basil if desired. Slice into wedges and serve warm or at room temperature. 0:05