Tomato Galette with Whipped Ricotta

Name: Tomato Galette with Whipped Ricotta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/4 cup cold unsalted butter, cubed; 1/4 cup cold water; 4 medium tomatoes, sliced; 1 cup ricotta cheese; 2 tablespoons olive oil; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Baking & Desserts

When I first baked this Tomato Galette with Whipped Ricotta, I was immediately struck by the vibrant colors and the incredible aroma wafting through my kitchen. I love how easy it is to make, using just a handful of ingredients, yet it looks so impressive when served. The flaky crust complements the juicy tomatoes perfectly, and the whipped ricotta adds a creamy bliss that takes it to the next level. This dish has quickly become a staple for summer gatherings and a favorite for weeknight dinners!

Created by

Stella Cameron

Last updated on 2026-01-10T01:07:18.764Z

This Tomato Galette with Whipped Ricotta is one of my favorite recipes to showcase fresh summer produce. I remember the first time I made it; the combination of sweet, roasted tomatoes and creamy ricotta was a revelation for my taste buds. The flaky pastry, which I make from scratch, is surprisingly simple and elevates the dish to something you'd expect at a gourmet restaurant.

I have experimented with different herbs and spices, but I found that just a sprinkle of fresh basil really ties everything together. The lightness of the whipped ricotta combined with the savory tomatoes makes this galette perfect for any occasion, from casual dinners to festive gatherings.

        Why You Will Love This Recipe
        A perfect balance of flaky crust and juicy tomatoes
Whipped ricotta that adds a creamy layer of flavor
Great for entertaining or a cozy weeknight meal

      

The Art of the Galette Crust

Mastering the galette crust is key to achieving that flaky texture we love. Use chilled butter straight from the fridge—it should be firm and easy to cut into cubes. Avoid overworking the dough; just mix until the ingredients come together. If the dough seems dry, add a teaspoon of cold water at a time until it holds without being sticky. Remember, the goal is a tender crust that flakes apart beautifully when baked.

Refrigeration is crucial! Allow the dough to chill for at least 30 minutes. This not only helps to solidify the butter again but also relaxes the gluten, resulting in a more tender crust. If you're pressed for time, you can chill it for as little as 15 minutes, but the longer you wait, the better your crust will taste. You can make the dough a day ahead and store it in the fridge; just be sure to let it soften slightly before rolling out.

Choosing the Right Tomatoes

The success of your Tomato Galette greatly depends on the quality of your tomatoes. Opt for ripe, in-season varieties like heirloom or vine-ripened for a burst of flavor. These types have fewer seeds and more flesh, which translates to a juicier filling. Avoid watery tomatoes like beefsteak, which can lead to a soggy galette. If you can only find less flavorful tomatoes, try roasting them first to concentrate their flavors before putting them in the galette.

Don’t forget to sprinkle the sliced tomatoes with salt and let them sit for about 10 minutes! This step draws out excess moisture, preventing a soggy crust. After patting them dry, you’ll want them to retain just enough moisture to enhance the filling's flavor without compromising the crust's integrity. A good guideline is to aim for a balance—juicy enough to savor, but drier than when you started.

Ingredients

Gather the following ingredients to make this delicious Tomato Galette:

For the Galette Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold unsalted butter, cubed
1/4 cup cold water

For the Filling

4 medium tomatoes, sliced
1 cup ricotta cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil for garnish

Make sure all ingredients are fresh for the best flavor!

Instructions

Follow these simple steps to create your Tomato Galette:

Make the crust

In a large bowl, mix the flour and salt. Cut in the butter until it resembles coarse crumbs. Gradually add cold water, mixing until the dough forms.

Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Prepare the filling

Slice the tomatoes and sprinkle with salt to draw out the moisture. Let them sit for about 10 minutes, then pat dry with paper towels. In a bowl, mix ricotta with olive oil, salt, and pepper.

Assemble the galette

Roll out the chilled dough on a floured surface to about 1/8 inch thick. Transfer to a baking sheet lined with parchment paper. Spread the ricotta mixture in the center, leaving a 2-inch border.

Arrange the tomatoes on top and fold the edges over.

Bake

Preheat the oven to 400°F (200°C) and bake for about 40 minutes or until the crust is golden brown. Let it cool slightly before slicing.

Serve warm or at room temperature, garnished with fresh basil.

Pro Tips

Add a sprinkle of grated Parmesan cheese for added flavor before baking.

Serving Suggestions

This Tomato Galette pairs wonderfully with a light arugula salad dressed in lemon vinaigrette. The peppery notes of arugula complement the sweet and savory flavors of the galette, making for a refreshing side. You could also serve it with a dollop of pesto or a drizzle of balsamic glaze for an added zing—that little extra flair elevates the whole dish.

If you're feeling adventurous, consider adding caramelized onions or sautéed spinach to the ricotta mixture before placing it on the crust. These additions can enhance the depth of flavor and provide a delightful texture contrast. Cheese lovers might also sprinkle some grated Parmesan or mozzarella on top for an irresistible cheesy crust finish.

Storage and Reheating Tips

If you have leftovers, the best way to store the Tomato Galette is by wrapping it tightly in plastic wrap and refrigerating it for up to three days. To keep the crust's flaky texture, avoid stacking other items on top of the galette. For longer storage, consider freezing it unbaked. Wrap it well in plastic wrap and aluminum foil before placing it in the freezer. You can bake it directly from frozen; just add an extra 10-15 minutes to the baking time.

When reheating, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and bake until warmed through and the crust has regained its crispiness, about 10-15 minutes. Microwave reheating can lead to a soggy crust, so I recommend using the oven for the best results. Enjoy the delightful texture and flavors as if it were just freshly made!

Questions About Recipes

→ Can I use other vegetables in the galette?

Absolutely! Zucchini, bell peppers, or even mushrooms work beautifully in this galette.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 2 days before using.

→ Is this recipe suitable for vegetarian diets?

Yes, this Tomato Galette with Whipped Ricotta is a delicious vegetarian option.