Tomato Galette Recipe

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.

Course Appetizer

Cuisine American

Keyword tomato galette, galette recipe, tomato tart

Prep Time 20

Cook Time 25

Servings slices

Calories 185kcal

Author Nicole

Cost $15

Equipment

1 Large baking sheet
1 Food processor

Ingredients

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

Instructions

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.

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