With a hidden layer of basil and gruyere-laced ricotta smothered on top of a store-bought pie crust and topped with juicy jewel-toned tomatoes, our Tomato Galette Recipe is just what you need to round out your summer.
Tomato Galette Recipe
There really is no more quintessential way to shout “summer!” than with a Tomato Galette. At least when it comes to food. Jewel-toned red and orange hues are my favorite heirloom tomatoes to collect this time of year, and luckily the bounty is plentiful.
While I do relish tomatoes in their natural state (is there anything better than a fresh BLT in the peak of summer?), there is something about baking them in a flaky crust with creamy basil-infused ricotta cheese and parmesan that reeks luxuriousness.
Using a store-bought pie crust and ricotta cheese make this gorgeous summer treat a breeze to throw together. Pair with a light salad, a crisp glass of vino and call it a day.
Ingredients in our Tomato Galette Recipe
Pie crust. While a homemade pie crust would be divine, I certainly don’t have time for it right now. If you do, go for it. My focal ingredient is the layer of perfectly sweet heirloom tomatoes so I find the store-bought pie crust suits the whole ensemble juice fine.
Ricotta. Make sure you get whole-milk ricotta, the part-skim stuff isn’t rich enough for our tomato galette recipe.
Garlic. You want just enough garlic to perfume the ricotta cheese.
Gruyere. I try to get an aged gruyere that’s really strong and nutty.
Basil. The combination fo basil + tomatoes is not a new one for a reason. Here we mix it with the ricotta and sprinkle it on top when the galette is done baking.
Thyme. Unfortunately I feel thyme is the unsung herb hero of summer. She doesn’t get a lot of love but the lemony undertones of fresh thyme are perfect for summer dishes.
Lemon. We use the zest of the lemon and just a touch of lemon juice.
Tomatoes. Last but certainly not least, juicy heirloom tomatoes. The funkier looking, the better.
Let’s make our Tomato Galette Recipe
Prep the tomatoes. What we love most about summer tomatoes is how juice they are, however when you bake them you want to get some moisture out so the galette doesn’t become soggy. Simply slice your tomatoes and line them up on a cooling rack set over a baking sheet. Sprinkle them generously with salt and let them hang out for 15 minutes or so. Take a paper towel and gently blot the excess moisture off.
Make the filling. While the tomatoes hang out, add the ricotta, parmesan, basil, lemon zest, garlic, salt and pepper to a mini (or regular) food processor. Pulse until it’s all combined and the basil is finely chopped. It may have a slight green hue to it.
Assemble. Line a baking sheet with parchment paper. Place the defrosted pie crust on the parchment paper. Spread the ricotta mixture on the crust. Leave a 1-inch border. Layer the tomatoes on top. Sprinkle with salt and pepper. Fold the border of the pie crust over the tomatoes and ricotta. Keep folding until all the border is gone. It doesn’t have to perfect!
Brush with egg wash. The key to a really shiny, beautiful crust is egg wash. Mix an egg with a little bit of water and brush the top with a pastry brush.
Bake! Place the tomato galette in the oven and bake until the crust is golden brown and crisp. Slice and enjoy!
How do I keep my galette from getting soggy?
Because we put the layer of ricotta down, it should act as a barrier to keep the crust nice and crisp.
Can I make this ahead?
Yes! This Tomato Galette Recipe is actually really delicious at room temperature so feel free to make it early and the day and serve it later. However, I don’t think it would be as good the next day.
Tips and Tricks
- Make sure you pie crust is fully defrosted before you unroll it.
- Work as quickly as you can, the warmer the dough gets, the less likely it is to be flaky.
- Don’t skip salting the tomatoes!
- If you want that gorgeous sheen on the crust, don’t skip the egg wash.
- Be sure to season with plenty of salt and pepper.
- Swap out the ricotta for cream cheese or goat cheese.
- Use parmesan instead of gruyere. An aged gouda or white cheddar would also be good.
- Fresh tarragon would be a great addition or substitutions for the fresh herbs.
- 3 large heirloom tomatoes, sliced 1/4-inch thick
- 1 cup whole milk ricotta
- 1 tsp lemon zest
- 1/2 cup basil leaves, plus more for garnish
- 3 sprigs thyme, leaves removed, plus more for garnish
- 1/2 cup shredded aged gruyere cheese
- 1/4 tsp kosher salt
- 1 large garlic clove
- 1 store-bought pie crust
- 1 Large baking sheet
- 1 Food processor
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Add tomatoes to a cooling rack set on top of paper towels or a baking sheet. Sprinkle both sides of all the tomatoes with salt. Let them sit for at least 15 minutes while you prep everything else.
- Add the ricotta, lemon zest, basil, thyme, gruyere, salt and garlic to a mini or regular food processor. Pulse until completely combined. Season to taste with salt and pepper.
- Take the dough and roll out so that it's flat. Place on the prepared parchment-lined baking sheet. Spread the ricotta mixture on the dough leaving a 1-inch border on the edge.
- Use a paper towel to gently remove any excess moisture from the tomatoes. Layer the tomatoes on top of the ricotta. Fold the border over the tomatoes. Keep folding until none of the border is showing.
- Add egg to a small bowl. Whisk until smooth. Use a pastry brush to brush the top and sides of the pie crust. Sprinkle with a little flakes sea salt and pepper. Place in the oven and bake about 40 minutes or until the crust is golden brown and crisp. Serve warm or room temperature. Garnish with extra basil and thyme.