This Tomato Ricotta Galette is a rustic savory tart that combines flaky pastry, creamy ricotta cheese, juicy tomatoes, and fresh herbs for a simple yet elegant dish. Perfect for lunch, dinner, or a light appetizer, this galette delivers rich flavor with minimal effort and a beautiful homemade presentation.
Why You’ll Love This Recipe
Easy to prepare with simple ingredients
Perfect balance of creamy, flaky, and fresh textures
Great way to use ripe seasonal tomatoes
Can be served warm or at room temperature
Rustic appearance means no complicated shaping required
Works well as a main dish, side dish, or appetizer
Easily customizable with herbs and cheeses
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water
For the filling:
1 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon fresh thyme leaves
1 tablespoon chopped fresh basil
1/4 teaspoon black pepper
1/2 teaspoon salt
2 medium ripe tomatoes, thinly sliced
1 teaspoon olive oil
For assembly:
1 egg, beaten
1 tablespoon grated Parmesan cheese
Fresh basil leaves for garnish
Directions
In a large bowl, whisk together the flour and salt for the crust.
Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, garlic, thyme, basil, salt, and black pepper. Mix until smooth.
Slice the tomatoes and place them on paper towels for a few minutes to absorb excess moisture.
Roll the chilled dough into a 12-inch circle on a lightly floured surface. Transfer it to the prepared baking sheet.
Spread the ricotta mixture over the dough, leaving about a 2-inch border around the edges.
Arrange the tomato slices evenly over the ricotta filling. Drizzle lightly with olive oil.
Fold the edges of the dough over the filling, pleating as needed.
Brush the crust with beaten egg and sprinkle the edges with Parmesan cheese.
Bake for 35 to 40 minutes, or until the crust is golden brown and crisp.
Remove from the oven and let the galette cool slightly before garnishing with fresh basil leaves.
Slice and serve warm or at room temperature.
Servings and timing
Servings: 6 slices
Prep Time: 25 minutes
Chill Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 35 minutes
Variations
Add caramelized onions for a sweeter, richer flavor.
Use goat cheese instead of ricotta for a tangy twist.
Sprinkle mozzarella on top for extra cheesiness.
Add zucchini slices or roasted red peppers for more vegetables.
Use cherry tomatoes cut in half for a colorful presentation.
Mix fresh oregano or rosemary into the ricotta filling.
Storage/Reheating
Store leftover galette in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a 350°F (175°C) oven for about 10 minutes until warmed through and crisp again. Avoid microwaving if possible, as it can soften the crust.
You can also enjoy the galette cold or at room temperature.
FAQs
Can I use store-bought pie crust?
Yes, store-bought pie crust works well if you want to save time.
How do I keep the galette crust from getting soggy?
Pat the tomato slices dry before assembling the galette to remove excess moisture.
Can I make the dough ahead of time?
Yes, the dough can be prepared up to 2 days in advance and kept refrigerated.
What type of tomatoes work best?
Roma tomatoes or other firm, ripe tomatoes are ideal because they contain less moisture.
Can I freeze the galette?
Yes, you can freeze the baked galette for up to 2 months. Reheat in the oven before serving.
Is ricotta cheese necessary?
Ricotta gives the galette its creamy texture, but goat cheese or cream cheese can also work.
Can I add protein to this recipe?
Yes, shredded chicken or turkey sausage can be added for a heartier meal.
Do I serve the galette hot or cold?
It tastes delicious warm, at room temperature, or even chilled.
Can I make this recipe gluten-free?
Yes, simply use a gluten-free flour blend or gluten-free pie crust.
What can I serve with Tomato Ricotta Galette?
It pairs well with a green salad, roasted vegetables, or a light soup.
Conclusion
This Tomato Ricotta Galette is a delicious combination of flaky homemade crust, creamy ricotta filling, and fresh tomatoes. Its rustic appearance and rich flavor make it perfect for casual dinners, brunches, or entertaining guests. Easy to customize and simple to prepare, this savory galette is sure to become a favorite recipe for any season.
This Tomato Ricotta Galette is a rustic savory tart with a flaky buttery crust, creamy ricotta filling, and juicy ripe tomatoes topped with fresh herbs. It’s simple yet elegant, perfect for lunch, dinner, brunch, or as a light appetizer.
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water
1 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon fresh thyme leaves
1 tablespoon chopped fresh basil
1/4 teaspoon black pepper
1/2 teaspoon salt
2 medium ripe tomatoes, thinly sliced
1 teaspoon olive oil
1 egg, beaten
1 tablespoon grated Parmesan cheese
Fresh basil leaves for garnish
Instructions
In a large bowl, whisk together the flour and salt for the crust.
Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, mixing gently until the dough comes together.
Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine ricotta cheese, Parmesan cheese, garlic, thyme, basil, salt, and black pepper until smooth.
Place the sliced tomatoes on paper towels for a few minutes to absorb excess moisture.
Roll the chilled dough into a 12-inch circle and transfer it to the prepared baking sheet.
Spread the ricotta mixture over the dough, leaving a 2-inch border around the edges.
Arrange the tomato slices evenly over the ricotta filling and drizzle lightly with olive oil.
Fold the edges of the dough over the filling, pleating as needed.
Brush the crust with beaten egg and sprinkle the edges with Parmesan cheese.
Bake for 35 to 40 minutes until the crust is golden brown and crisp.
Let the galette cool slightly, garnish with fresh basil leaves, then slice and serve warm or at room temperature.
Notes
Pat the tomato slices dry before assembling to prevent a soggy crust.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for best texture.
Goat cheese or cream cheese can replace ricotta for a different flavor.
Add caramelized onions or zucchini for extra depth and texture.
