Tomato Galette with Whipped Ricotta

Name: Tomato Galette with Whipped Ricotta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/4 cup cold unsalted butter, cubed; 3-4 tablespoons ice water; 3-4 medium ripe tomatoes, sliced; 1 tablespoon olive oil; Salt and pepper, to taste; 1 cup ricotta cheese; 1 tablespoon lemon zest; 1 tablespoon olive oil; Salt, to taste; Fresh basil, for garnish

Highlighted under: Baking & Desserts

When summer's bounty arrives, I can't help but make this Tomato Galette with Whipped Ricotta. The crisp, flaky crust combined with juicy, ripe tomatoes is simply irresistible. I love the contrast of flavors, especially with the creamy whipped ricotta that adds a luxurious touch. This dish is perfect for a light lunch or a stunning appetizer at gatherings. Plus, it comes together in just a short time, making it an easy yet impressive option for any meal.

Created by

Aubrey Collins

Last updated on 2026-01-07T11:52:13.046Z

Creating this Tomato Galette was a delightful kitchen experiment for me. I wanted to combine my love for fresh tomatoes with a rustic pastry that's easy to make. After testing different dough recipes, I found that chilling the butter before mixing it into the flour made all the difference in achieving a flaky crust. It’s all about the balance of textures and flavors!

One particularly rewarding moment was when I tasted the whipped ricotta for the first time. Adding a touch of lemon zest and a drizzle of olive oil elevated the creaminess, making it a perfect pairing with the tomato's acidity. Trust me; this is a dish that will impress at your next gathering!

        Why You'll Love This Recipe
        Flaky, buttery crust that crumbles perfectly
Juicy tomatoes bursting with flavor
Rich, creamy ricotta whipped to perfection
A beautiful presentation that wows guests

      

Mastering the Galette Dough

Creating the perfect galette dough is all about keeping the ingredients cold. The butter must be cold and cubed, which helps produce that flaky, crumbly texture we all love. If your kitchen is warm, consider chilling your mixing bowl and utensils in advance. The process of mixing should be quick and efficient; overworking the dough can lead to a tough crust. Remember, for the best results, aim for a dough consistency that resembles coarse crumbs before adding ice water incrementally.

After chilling the dough for 30 minutes, make sure you roll it out on a well-floured surface. A rolling pin is best here, and the goal is a round shape, about 12 inches in diameter. If the dough cracks, don’t panic—just pinch it back together. The rolled-out dough should have an even thickness, allowing for an evenly baked crust. Transfer it gently to the baking sheet to avoid tearing.

Choosing and Preparing Tomatoes

The flavor of your Tomato Galette largely depends on the quality of the tomatoes you use. Ripe, in-season tomatoes are typically the best choice. Heirloom varieties work splendidly as they offer a depth of flavor and vibrant colors; look for ones that yield slightly to pressure yet still feel firm. Avoid overly watery or mealy tomatoes—these can lead to a soggier galette. If your tomatoes are particularly juicy, consider salting them lightly and letting them drain for about 10 minutes before using them in the galette.

When preparing the tomatoes, a simple toss with olive oil, salt, and pepper enhances their natural flavor without overpowering them. Just allow them to sit for a bit after mixing, as this helps to concentrate their juices. Keeping the tomatoes arranged aesthetically allows the galette not only to taste great but also to look beautiful when served. The contrasting colors make for an eye-catching presentation, especially with the creamy whipped ricotta on the side.

Ingredients

Gather these fresh ingredients to make your Tomato Galette:

For the Galette

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold unsalted butter, cubed
3-4 tablespoons ice water
3-4 medium ripe tomatoes, sliced
1 tablespoon olive oil
Salt and pepper, to taste

For the Whipped Ricotta

1 cup ricotta cheese
1 tablespoon lemon zest
1 tablespoon olive oil
Salt, to taste
Fresh basil, for garnish

Make sure to use fresh, ripe tomatoes for the best flavor!

Instructions

Follow these steps to create a delicious Tomato Galette:

Make the Galette Dough

In a bowl, mix the flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough comes together.

Flatten into a disc, wrap in plastic, and refrigerate for 30 minutes.

Prepare the Tomatoes

While the dough chills, preheat the oven to 400°F (200°C). Slice the tomatoes and mix them with olive oil, salt, and pepper in a bowl. Let them sit to release some juices.

Roll out the Dough

On a floured surface, roll out the chilled dough into a 12-inch round. Transfer it to a parchment-lined baking sheet.

Assemble the Galette

Spread the sliced tomatoes in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the tomatoes, pleating it to form a circular enclosure.

Bake the Galette

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the tomatoes are tender.

Whip the Ricotta

In a bowl, mix the ricotta, lemon zest, olive oil, and salt until smooth and creamy. Serve alongside the warm galette.

Enjoy your Tomato Galette warm or at room temperature!

Pro Tips

For an extra flavor boost, add some fresh herbs like thyme or oregano to the tomatoes before baking. Adjust the salt in the whipped ricotta to match your taste preference!

Whipping the Ricotta

When whipping the ricotta, using a whisk or hand mixer can greatly improve the texture, making it smoother and creamier. Incorporating lemon zest not only adds brightness but also balances the richness of the cheese beautifully. If your ricotta is too grainy, try blending it in a food processor for an ultra-smooth consistency. Adjust the seasoning to your taste, and don’t hesitate to experiment with additional flavors like garlic or herbs for a unique twist.

If you prepare the whipped ricotta ahead of time, store it in an airtight container in the fridge for up to three days. The flavors will meld beautifully, though I recommend a quick stir before serving. This whipped ricotta can also double as a spread for other dishes, adding versatility to your kitchen arsenal.

Serving and Storing Tips

Serve the Tomato Galette warm or at room temperature, which allows the flavors to shine without overpowering the taste of the fresh tomatoes. It makes an impressive center piece for brunch or a light lunch, paired with a simple side salad. For a heartier meal, consider serving it alongside roasted vegetables or a charcuterie board for added variety. Don’t forget to drizzle with a little extra olive oil before serving to enhance the dish’s flavor.

If you have leftovers, you can store the galette covered loosely at room temperature for a day or two. To reheat, place it in a toaster oven or conventional oven at 350°F (175°C) for 10–15 minutes, until warmed through and crispy again. Avoid the microwave, as it can render the crust soggy. Additionally, the galette can be frozen before baking; just be sure to wrap it tightly in plastic wrap. When ready to bake, you can bake it directly from frozen, adding an extra 10 minutes to the baking time.

Questions About Recipes

→ Can I use store-bought pie crust?

Yes, you can substitute with a store-bought pie crust for convenience, but the homemade version offers superior flavor and texture.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ What other fillings can I use?

Feel free to experiment with other vegetables like zucchini, bell peppers, or even fruits to create your own variations.

→ Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and check that your other ingredients are gluten-free.