Description
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.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 75 mg
