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Rustic Tomato and Ricotta Galette Recipe

Tomato Ricotta Galette – a rustic tart that combines the familiar flavors of pizza with a flaky, buttery crust and ripe heirloom tomatoes.

Tomato Galette surrounded by fresh heirloom tomatoes and Parmesan cheese.

Homegrown Tomatoes

I thought I was ready to move on to apples and pumpkins, but a brown paper bag of homegrown tomatoes changed my mind. The tomatoes were plump and perfect — a mix of classic red and colorful heirlooms — and called for a celebration on the table.

Instead of squeezing them into a salad, I wanted to highlight their texture and sweetness in a savory, flaky crust. A galette felt right: freeform, rustic, and forgiving. This Tomato Ricotta Galette lets the tomatoes shine while a creamy ricotta-parmesan filling adds richness and depth.

Fresh Heirloom Tomatoes in a paper sack.
Sliced ingredients on a cutting board with a knife.

This galette is my small farewell to summer — a last, savory ode to peak tomatoes before the calendar nudges us toward fall. It’s simple enough for weeknight dinner and pretty enough to bring to a casual dinner party.

A flaky crust on a baking sheet ready for the oven.
A freshly baked Tomato Galette on parchment paper.

Tomato Galette

The idea is straightforward: a flaky crust, a creamy ricotta-parmesan-feta filling, and thinly sliced tomatoes arranged on top. The combination tastes like a pizza where the crust flakes like a croissant — buttery, crisp, and tender. A touch of cooked onion folded into the cheese adds a subtle sweetness and savory balance.

Cutting a slice from a Tomato Ricotta Galette.

Tomato Galette Review

When I asked my son what he thought, he wiped tomato juice off his fingers and said, “It’s like a pizza croissant.” Short, accurate, and delighted approval — exactly what I was hoping for. The texture contrast between the rich filling, juicy tomatoes, and crisp crust is the galette’s charm.

A slice of Tomato Ricotta Galette on a white plate with a fork.

Galette Crust

I make the crust from scratch for the best flakiness, but a store-bought pie crust or frozen crust will also work in a pinch. Keeping pie dough in the freezer makes assembling a last-minute galette very easy. If you prepare the dough ahead, roll it out and freeze the disk for quick assembly later.

More Recipes with Fresh Tomatoes

Orzo Stuffed Tomatoes; Roasted Tomato Caprese Skewers; Fried Heirloom Tomatoes with Buttermilk Fried Oysters and Green Pepper Aioli; Burrata with Heirloom Tomatoes; Tomato Jam; Shakshuka.

More Galette Recipes

Fig, Honey, and Goat Cheese Galette; Mixed Berry Cornmeal Galette; Savory Chicken Sausage and Vegetable Galette; Cranberry Wine Galette; Apricot Galette; Savory Onion Galette.

Tomato Ricotta Galette

Tomato Ricotta Galette — a rustic tart with a flaky crust, a creamy ricotta-parmesan filling, and juicy heirloom tomatoes.

Ingredients

Dough

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, frozen
  • 1/4 cup ice water

Filling

  • 2 teaspoons olive oil, plus extra for drizzling
  • 1/3 cup finely chopped onion
  • 5 oz ricotta cheese (about 1/2 cup)
  • 1 oz grated Parmesan (about 1/2 cup)
  • 1 oz feta cheese (scant 1/4 cup)
  • 1/4 teaspoon kosher salt
  • 2–3 tomatoes, sliced 1/4 inch thick (about 1 1/2 cups sliced)
  • Kosher salt and freshly ground black pepper

Assembly

  • 1 large egg
  • 1 tablespoon water
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan, for garnish

Instructions

Make the Dough

  1. In a medium bowl, mix the flour and salt. Grate the frozen butter into the flour and use your fingers to work it in until coarse crumbs remain.
  2. Add the ice water one tablespoon at a time, using a fork to combine. Stop when the dough holds together when pinched; it should still show small bits of butter.
  3. Gather the dough gently into a ball, flatten into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour or overnight.

Assemble and Bake

  1. Preheat the oven to 400°F (200°C).
  2. Roll the chilled dough into a 10-inch disk about 1/4 inch thick on parchment paper. Chill briefly while you prepare the filling.
  3. Heat olive oil in a small pan over medium-low heat. Cook the chopped onion with a pinch of salt and pepper until soft and translucent. Let cool.
  4. In a bowl, combine ricotta, Parmesan, and feta. Stir in the cooled onions and 1/4 teaspoon salt. Spread the cheese mixture in the center of the dough, leaving a 2-inch border.
  5. Arrange tomato slices on top of the cheese. Fold the dough edge up over the tomatoes, pleating as needed. Drizzle tomatoes with a little olive oil and season with salt and pepper.
  6. Whisk the egg with water and brush the crust. Transfer the galette on the parchment to a baking sheet and bake for about 30 minutes, until the crust is golden and the filling is set.
  7. Remove from the oven, sprinkle with chopped parsley and extra grated Parmesan. Let rest 5 minutes, then slice and serve warm.

Notes

The dough can be made up to three days ahead, or frozen for longer storage. You can also roll out the dough and freeze the disk to make assembly faster when you’re ready to bake.

Nutrition (approx.)

Calories: 1912 kcal per 8-inch galette. This estimate reflects the full tart and will vary with ingredient brands and portion size.

Author: Liren Baker