Tomato & Whipped Ricotta Galette
This tomato galette is one of my favorite ways to use up an abundance of summer tomatoes. A flaky, buttery crust is spread with smooth whipped ricotta, then layered with juicy heirloom tomatoes. The tomatoes are salted and thoroughly dried before baking, which helps keep the crust crisp. Finished with fresh basil and flaky sea salt, it's simple, rustic, and full of summer flavor.
Tomato & Whipped Ricotta Galette
Ingredients
Dough
- 180 g all-purpose flour
- ½ tsp kosher salt
- 1 tsp granulated sugar
- 115 g unsalted butter, cold and cut into small cubes
- 45–60 g ice water
- 1 tsp apple cider vinegar
Whipped Ricotta
- 250 g whole-milk ricotta
- 30 g cream cheese, softened
- ½ tsp lemon zest
- 1 tsp fresh lemon juice
- ½ tsp kosher salt
- Freshly cracked black pepper
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh basil, finely chopped
Tomatoes
- 1 large heirloom tomato (about 500 grams), or enough heirloom tomatoes to cover the galette
- A handful of cherry tomatoes
- Kosher salt, for seasoning
Finishing
- 1 large egg
- 1 tbsp water
- Extra-virgin olive oil, for drizzling
- Flaky sea salt
- Fresh basil
Instructions
Make the Dough
- 1
In a large bowl, whisk together the flour, salt, and sugar.
- 2
Cut the cold butter into small cubes and add it to the flour mixture. Using your fingers, smash the butter into the flour until the mixture looks sandy and the butter is evenly incorporated.
- 3
Add 45 g of ice water and the apple cider vinegar. Mix until the dough just comes together. If it still seems dry, add more ice water a little at a time.
- 4
Form the dough into a disk, wrap it, and refrigerate for 1 hour.
Prep the Tomatoes
- 1
Slice the heirloom tomato into thin slices. If using cherry tomatoes, cut them in half.
- 2
Arrange the tomatoes on a layer of paper towels and blot them thoroughly with more paper towels, removing as much moisture as possible.
- 3
Sprinkle the tomatoes generously with kosher salt and let them sit for 20 minutes. Blot them again to remove the moisture that has been drawn out.
- 4
Do not skip this step. Drying and salting the tomatoes helps prevent the galette from becoming soggy.
Make the Whipped Ricotta
- 1
Add the ricotta, cream cheese, lemon zest, lemon juice, salt, pepper, and olive oil to a blender.
- 2
Blend until completely smooth and creamy.
- 3
Transfer to a bowl and fold in the fresh basil.
Assemble the Galette
- 1
Preheat the oven to 400°F.
- 2
Place the chilled dough on a piece of parchment paper. Lightly flour the dough if needed, then roll it into a roughly 12-inch circle. The edges don't need to be perfect—slightly jagged edges give the galette its rustic look.
- 3
Spread the whipped ricotta over the dough, leaving about a 1-inch border around the edge.
- 4
Layer the heirloom tomato slices over the ricotta, slightly overlapping them. Fill in any open spaces with the cherry tomatoes.
- 5
Using the parchment paper to help, gently fold the edges of the dough up and over the tomatoes, pleating as you go to create the galette's rustic border.
- 6
Drizzle the tomatoes with a little olive oil.
- 7
Whisk together the egg and water. Brush the exposed pastry with the egg wash, then sprinkle the crust with flaky sea salt.
- 8
Carefully lift the parchment and transfer it onto a baking tray.
Bake
- 1
Bake at 400°F for 30–45 minutes, or until the crust is deeply golden brown and crisp.
- 2
Let the galette cool for 15 minutes before slicing.
- 3
Finish with fresh basil and another sprinkle of flaky sea salt.
Lauren's Note
- Dry your tomatoes really well. This is the most important step in the recipe. Tomatoes release a lot of water as they bake, so salting and blotting them before assembling the galette helps keep the pastry crisp.
- Use cherry tomatoes for color. I love adding a handful alongside the heirloom tomatoes. They fill in the little gaps and make the finished galette especially pretty.
- Let it cool before slicing. The ricotta and tomato juices need a few minutes to settle, and the crust will be easier to slice cleanly.
Frequently asked questions
Absolutely. Roma, beefsteak, vine-ripened, or other flavorful tomatoes will work. Just make sure to slice them thinly and remove as much excess moisture as possible before assembling the galette.
Yes! This is one of the most important steps. Tomatoes contain a lot of water, and that moisture can make the pastry soggy. Salting the tomatoes draws out some of that excess moisture, and blotting them before baking removes it.
Yes. The dough can be made up to 2 days ahead and kept refrigerated, tightly wrapped. Let it sit at room temperature for a few minutes if it's too firm to roll.
Yes. The whipped ricotta can be made up to 1 day ahead and stored in the refrigerator. Give it a quick stir before spreading it onto the dough.
You can, although the texture will be different. Puff pastry will give you a lighter, flakier galette, while the homemade all-butter dough gives you a more rustic, tender crust.
