Tomato Galette with Whipped Ricotta

Name: Tomato Galette with Whipped Ricotta
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup unsalted butter, chilled and cubed; 4-6 tablespoons ice water; 2 cups mixed heirloom tomatoes, sliced; 1 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon olive oil; 1 teaspoon fresh thyme leaves; 1 cup ricotta cheese; 2 tablespoons heavy cream; 1/2 teaspoon lemon zest; Salt to taste

Highlighted under: Baking & Desserts

I love this Tomato Galette with Whipped Ricotta for its rustic charm and vibrant flavors. Every time I prepare it, I feel a sense of accomplishment as the golden, flaky crust encases the fresh tomatoes and creamy ricotta. The combination of textures in every bite is indescribable. I often serve it as a light dinner or an elegant appetizer at gatherings, and it never fails to impress. Plus, it’s surprisingly easy to make, which makes it a go-to favorite in my kitchen!

Created by

Jenna Rowland

Last updated on 2026-01-10T01:13:17.499Z

Making this Tomato Galette with Whipped Ricotta has become a fun tradition for me, especially during the summer when tomatoes are at their peak. I experimented with different herbs and spices, but I found that a touch of thyme elevates the flavors beautifully. It’s also important to slice the tomatoes evenly to ensure they cook through and release just the right amount of juices.

In my first attempt, I overfilled the galette, and while it was still delicious, I learned that less is often more. Focusing on a simple combination of high-quality ingredients really makes this dish shine. The whipped ricotta adds a creamy contrast that balances perfectly with the juiciness of the tomatoes.

        Why You'll Love This Recipe
        Rustic charm that impresses guests and family alike
Fresh, seasonal ingredients enhance every bite
Easy to customize with your favorite herbs and cheese

      

Understanding the Galette Dough

The dough is crucial for achieving the galette's signature flaky crust. Using chilled butter helps create those desirable layers in the crust. When you mix the butter into the flour, aim for a coarse texture; avoiding over-mixing is key. This ensures that when baked, the layers steam and separate, leading to a light and delicate bite.

Ice water is another important factor in your dough. It activates the gluten without overheating the mixture, helping maintain the tenderness of the crust. If the dough seems too crumbly after your initial mixing, it’s okay to add an extra tablespoon of ice water, but do so sparingly. Remember, you want the dough to hold together without being overly wet.

Preparing the Tomato Filling

Choosing the right tomatoes can greatly enhance the flavor of your galette. Heirloom tomatoes not only provide a range of colors but also varying sweetness levels and textures. When seasoning the tomato slices, let them sit after tossing them with salt and other ingredients. This resting period allows for the extraction of excess moisture, preventing a soggy crust when baked.

If heirloom tomatoes aren't available, you can substitute with grape or cherry tomatoes. Halve them instead of slicing for easy handling, and adjust the baking time slightly since they might cook faster than larger varieties. Regardless of the tomato type you choose, the combination of fresh herbs, particularly thyme, brings aromatic freshness that complements every layer of the galette.

Ingredients

Gather the following ingredients to prepare your tomato galette:

For the Galette Dough

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
4-6 tablespoons ice water

For the Filling

2 cups mixed heirloom tomatoes, sliced
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon fresh thyme leaves

For the Whipped Ricotta

1 cup ricotta cheese
2 tablespoons heavy cream
1/2 teaspoon lemon zest
Salt to taste

Ensure all ingredients are fresh for the best flavor.

Instructions

Follow these simple steps to create your Tomato Galette:

Make the Dough

In a mixing bowl, combine flour and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough holds together. Shape it into a disk, wrap in plastic, and refrigerate for 30 minutes.

Prepare the Tomatoes

While the dough chills, slice the heirloom tomatoes and toss them with salt, pepper, olive oil, and thyme. Let them sit for 10 minutes to release some moisture.

Roll Out the Dough

Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.

Assemble the Galette

Spread the whipped ricotta over the dough, leaving a 2-inch border. Arrange the tomato mixture on top of the ricotta. Fold the edges of the dough over the filling, pleating it as you go.

Bake

Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the tomatoes are bubbly.

Serve

Allow the galette to cool for a few minutes before slicing. Serve warm, drizzled with a bit of olive oil if desired.

Enjoy your delicious Tomato Galette with a touch of fresh herbs!

Pro Tips

For a more flavorful filling, try marinating the tomatoes in balsamic vinegar for an hour before using.

Whipped Ricotta Variations

The whipped ricotta is a creamy and indulgent layer that balances the tartness of the tomatoes. You can customize it by adding ingredients like fresh herbs or spices. For an Italian twist, stir in some finely chopped basil or a pinch of Italian seasoning; this will further elevate the flavor profile. Alternatively, mix in roasted garlic for a deeper, richer taste.

For a lighter version, consider using part-skim ricotta, but keep in mind the texture might be slightly less creamy. Adding a bit more heavy cream can help achieve that luscious mouthfeel. If you prefer a dairy-free option, substitute ricotta with a blended cashew cream combined with plant-based milk and a squeeze of lemon for the tanginess.

Serving and Storage Tips

When serving the galette, I recommend letting it cool for about 10 minutes after baking. This allows the filling to set, making slicing easier without losing too much of the tomato juices. Drizzle a little olive oil on top just before serving for an additional flavor layer, and consider pairing it with a side salad to make it a light, refreshing meal.

If you're looking to make the galette ahead of time, you can prepare the dough and filling separately. Store the dough in the refrigerator for up to 3 days or freeze it for up to a month. The ricotta can also be whipped a day in advance. When ready to bake, simply assemble the galette while preheating the oven and enjoy the freshly baked goodness. Leftovers, if any, can be stored in an airtight container in the fridge for up to 2 days.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Feel free to experiment with goat cheese, feta, or even a blend of cheeses for a unique flavor.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for the best texture.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Just ensure it's well-wrapped and stored in the refrigerator.

→ What can I serve with the galette?

A simple green salad or a light soup pairs perfectly with this dish.