Tomato and Herbed Ricotta Galette

This rustic tomato and herbed ricotta galette is a celebration of simple, seasonal ingredients. A buttery, flaky pastry encases a generous layer of whipped ricotta, delicately seasoned with fresh herbs, and topped with thinly sliced ripe tomatoes. As it bakes, the tomatoes soften and concentrate in flavor, while the crust turns golden and crisp.

The result is a savory tart that’s as beautiful as it is delicious—perfect for a summer lunch, a light supper with a green salad, or served in elegant wedges as an appetizer. It’s unfussy yet refined, and exactly the kind of dish that lets good ingredients speak for themselves.

Prep Time:	Bake Time:
25 mins	40-45 mins
Total Time:	Serves:
1 hr 40 mins	6

Ingredients

For the Pâte brisée

• 1 1/4 cups all-purpose flour
  

• 1/2 teaspoon kosher salt
  

• 1/2 cup cold unsalted butter, cubed, 1 stick
  

• 3–4 tablespoons ice water

For the Ricotta Filling

• 3/4 cup whole-milk ricotta
  

• 1 egg yolk
  

• 1 tablespoons fresh basil, chopped
  

• 1 tablespoons fresh parsley or thyme, chopped
  

• 1/2 teaspoon lemon zest
  

• 1 Salt & pepper, to taste

For the Topping

• 2–3 ripe heirloom or Roma tomatoes, sliced
  

• salt, for sprinkling
  

• olive oil, for drizzling
  

• a touch of grated Parmesan for the crust edge, optional

Instructions

Step 1

Make the Pâte brisée:

In a bowl or food processor, combine flour and salt. Add cold butter and cut in until mixture resembles coarse crumbs. Slowly add ice water until dough comes together. Flatten into a disc, wrap, and chill for 30 minutes.

Step 2

Prepare Tomatoes:

Slice tomatoes and lay them on paper towels. Sprinkle with a little salt and let them sit for 10–15 minutes to draw out moisture. Pat dry.

Step 3

Mix Ricotta Filling:

In a small bowl, combine ricotta, egg yolk, chopped herbs, lemon zest, salt, and pepper. Stir until smooth.

Step 4

Assemble the Galette:

Roll out the dough into a 10-inch circle. Spread the ricotta mixture over the center, leaving a 1½-inch border. Layer tomatoes on top. Fold edges over, leaving the center open. Brush crust with egg wash or cream and sprinkle with Parmesan if desired.

Step 5

Bake:

Bake at 400°F (200°C) for 40–45 minutes, until crust is golden and tomatoes are soft and slightly blistered. Let cool slightly before slicing.