Tomato Galette with Ricotta and Parmesan - Easy Summer Recipe
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.
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
Serving: 1 serving out of 6Calories: 293kcalCarbohydrates: 24.87gProtein: 9.31gFat: 17.46gSaturated Fat: 9.676gTrans Fat: 0.001gCholesterol: 38mgSodium: 291mgPotassium: 204mgFiber: 1.3gSugar: 1.32gVitamin A: 841IUVitamin C: 5.8mgCalcium: 125mgIron: 2.05mg