This Tomato Galette with ricotta, parmesan and fresh herbs is a wonderful way to celebrate the flavors of summer. With its buttery, flaky crust, creamy ricotta filling, juicy ripe tomatoes, and fragrant herbs, it’s a simple recipe that feels both rustic and elegant. Serve this easy galette for lunch, brunch, or a light dinner, and enjoy one of the most delicious ways to celebrate tomato season.
One of the best things about a galette is how easy it is to make. There’s no need for a special tart pan, simply roll out the dough, add the filling, and fold the edges over the tomatoes for its signature rustic look. Salting the tomatoes before baking helps remove excess moisture, keeping the crust crisp and golden while bringing out their natural sweetness.
The creamy ricotta creates a smooth, mild filling, while Parmesan adds just the right amount of savory flavor. Fresh basil and thyme brighten every bite, making this galette taste like summer.
Serve it warm or at room temperature with a crisp green salad or a bowl of soup for a complete meal. Every slice is flaky, creamy, and bursting with fresh seasonal flavor, thanks to sweet, juicy Roma tomatoes and a creamy ricotta filling.
How to make a tomato galette
Begin with preparing the pastry. Combine the flour and salt in a large bowl.
Add the cold butter and, using a fork, pastry cutter, or food processor, work it into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, mixing just until the dough comes together. Shape it into a disc, wrap well, and refrigerate for at least 30 minutes.
Prepare the tomatoes and cheese filling
Arrange the tomato slices on paper towels and sprinkle them lightly with salt. Let them rest for 15–20 minutes to draw out excess moisture, then gently pat them dry.
Meanwhile, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine the ricotta, Parmesan, garlic, thyme, basil, Dijon mustard, a pinch of salt, and freshly ground black pepper. Mix until smooth and creamy.
Assemble the galette
Roll the chilled dough into a 12-inch (30 cm) circle on a lightly floured surface and transfer it to the prepared baking sheet.
Spread the ricotta mixture evenly over the dough, leaving a 2-inch (5 cm) border around the edges.
Arrange the tomato slices over the filling, slightly overlapping them. Drizzle with the olive oil and season with a little freshly ground black pepper.
Fold the edges of the dough over the filling, pleating as you go. Brush the pastry with the beaten egg for a beautifully golden finish.
Bake and serve
Bake for 40–45 minutes, until the crust is deeply golden and crisp and the tomatoes are tender.
Let the galette cool for about 10 minutes before slicing. Finish with fresh basil and a sprinkle of flaky sea salt.
Serve warm or at room temperature and enjoy the flaky, buttery crust paired with creamy ricotta and sweet, juicy tomatoes. It is a simple yet elegant dish that celebrates the best of tomato season.
Hope you will try and enjoy this delicious Tomato Galette. Tag me on Instagram if you do as I would love to see how it turned out for you.
Other similar recipes you may like to try
This easy Tomato Zucchini Frittata is a healthy, high-protein, gluten-free recipe made with fresh zucchini, tomatoes, eggs, and herbs. Perfect any time of day.
Greek Baked Feta with Tomatoes is an easy Mediterranean appetizer made with creamy feta, juicy tomatoes, olive oil, and herbs. Perfect with crusty bread or pita.
This Tomato Puff Pastry Basil Tart features flaky pastry, juicy tomatoes, basil, and cheese for an easy summer appetizer, lunch, or light dinner.
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Tomato Galette with Ricotta and Parmesan – Easy Summer Recipe
Ingredients
For the pastry
- 1 ¼ cups (160g) all-purpose flour
- 1/2 tsp (3g) salt
- 1/2 cup (115g) cold unsalted butter , cubed
- 3-4 tbsp (45-60ml) ice water
For the filling
- 3/4 cup (200g) whole milk ricotta
- 1/3 cup (30g) Parmesan
- 1/4 tsp dried garlic
- 1/2 tsp dry thyme or 1 tsp fresh
- 1 tbsp fresh basil , chopped
- 1 tsp (5g) Dijon mustard
- Salt and freshly ground black pepper
- 2-3 medium ripe tomatoes (about 1 pound – 450g) , sliced ¼-inch (6 mm) thick
- 1 tbsp 1 tbsp (15ml) olive oil
For finishing
- 1 beaten egg , for egg wash
- Flaky sea salt
- Fresh basil leaves
- chili flakes
Instructions
Prepare the pastry.
- In a large bowl, combine the flour and salt.
- Add the cold butter.
- Use a fork, a pastry cutter or a food processor to cut in the butter until the mixture resembles coarse crumbs.
- Gradually add the ice water.
- Mix just until the dough comes together.
- Shape into a disc, wrap, and refrigerate for at least 30 minutes.
Prepare the tomatoes.
- Cut the tomatoes into 1/4 inch (6mm) slices.
- Arrange the tomato slices on paper towels and sprinkle lightly with salt. Let them rest for 15–20 minutes to release excess moisture.
- Gently pat dry.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the filling.
- In a bowl, add the ricotta, Parmesan, garlic, thyme, basil, Dijon mustard, a pinch of salt, and freshly ground black pepper.
- Mix until smooth.
Assemble the galette.
- Transfer the dough onto a floured surface.
- Roll the chilled dough into a 12-inch (30 cm) circle on a lightly floured surface.
- Transfer it to the prepared baking sheet.
- Spread the ricotta mixture evenly over the dough, leaving a 2-inch (5 cm) border.
- Arrange the tomato slices over the filling, slightly overlapping them.
- Drizzle with the olive oil and season with a little black pepper.
- Fold the edges of the dough over the filling, pleating as you go.
- Brush the pastry with the beaten egg.
- Bake for 40–45 minutes, or until the crust is deeply golden and crisp and the tomatoes are tender.
- Let the galette cool for about 10 minutes before slicing. Finish with fresh basil and a sprinkle of flaky sea salt.
Video
Nutrition
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