Tomato Galette with Whipped Ricotta

Name: Tomato Galette with Whipped Ricotta
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 ¼ cups all-purpose flour; ½ teaspoon salt; ½ cup unsalted butter, chilled and cubed; 4-5 tablespoons ice water; 2 cups ripe tomatoes, sliced; 1 cup whipped ricotta; 2 tablespoons fresh basil, chopped; 1 tablespoon lemon zest; Salt and pepper to taste; Fresh basil leaves; Olive oil drizzle

Highlighted under: Baking & Desserts

I absolutely love making this Tomato Galette with Whipped Ricotta! It's a delightful dish that combines the savory sweetness of fresh tomatoes with the creamy texture of whipped ricotta. Every bite is a burst of flavor, making it perfect for any gathering or a cozy night in. The flaky crust, paired with the herbal notes from fresh basil, creates a truly magical experience. I’ve found that letting the ricotta mix chill for a bit enhances the flavors, making each slice even more enjoyable.

Created by

Kayla Monroe

Last updated on 2026-01-07T13:04:12.091Z

Making this Tomato Galette with Whipped Ricotta was a unique experience for me. Each layer was carefully crafted, from the flaky crust to the herby ricotta topping. I remember being amazed at how well the flavors melded together. The fresh tomatoes glistened in the sunlight, inviting me to take a taste, and once I did, I was hooked!

This recipe works wonders, especially with the addition of a bit of lemon zest to the ricotta. It elevates the whole dish, giving it a refreshing tang that perfectly balances the sweetness of the tomatoes. I highly recommend trying it when tomatoes are in season for that extra burst of flavor!

        Why You Will Love This Recipe
        The flaky crust adds a delightful crunch to each bite.
Whipped ricotta provides a creamy, luxurious texture.
Fresh herbs elevate the flavor profile to new heights.

      

Perfecting the Flaky Crust

Achieving a flaky crust is all about the right temperature and mixing technique. When incorporating the chilled, cubed butter into the flour, it’s essential to work quickly. Use a pastry cutter or your fingertips to mix until the butter resembles small peas. This technique ensures that the butter remains cold, creating layers that will puff up beautifully during baking. If your kitchen is warm, consider refrigerating the formed dough for an additional 10-15 minutes before rolling it out to maintain its integrity.

Roll the dough to about 12 inches in diameter, but be careful not to overwork it. If you notice the edges of the dough cracking, it could be a sign that it’s too warm. If needed, let it rest briefly in the refrigerator before transferring it to the baking sheet. Using parchment paper not only helps in easy transfer but also allows for even cooking, preventing any sticking during baking.

Tomato Selection and Preparation

Fresh tomatoes are the star of this galette, so choose ripe ones for maximum flavor. Varieties like heirloom or vine-ripened tomatoes work beautifully due to their sweetness and juiciness. Avoid overripe tomatoes, as they can make the filling too watery. To prevent excess moisture from seeping into the crust while baking, consider salting the tomato slices and letting them drain on a paper towel for about 15 minutes before layering them on the ricotta.

When slicing the tomatoes, aim for uniform thickness of about 1/4 inch to ensure even cooking. This will help maintain their shape and texture during the baking process, allowing for a beautiful presentation. Remember to keep any excess juices; you can drizzle them over the cooked galette for added flavor before serving.

Serving and Storage

This Tomato Galette is best enjoyed fresh out of the oven, as the crust remains crisp and the flavors are vibrant. After letting it cool for a few minutes, cut it into wedges and serve it warm or at room temperature. It pairs wonderfully with a mixed green salad or a light vinaigrette to complement the richness of the whipped ricotta. For an elevated experience, a drizzle of balsamic reduction or a sprinkle of flaky sea salt can enhance the flavor profile.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place the galette in a preheated oven at 350°F (175°C) for about 10-12 minutes, ensuring the crust regains its crispness. Freezing is also an option; however, it’s best enjoyed fresh. If you do decide to freeze, wrap individual slices tightly in plastic wrap and aluminum foil for up to a month. Thaw in the fridge overnight before reheating.

Ingredients

Gather these ingredients to make the perfect Tomato Galette:

For the Galette

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, chilled and cubed
4-5 tablespoons ice water

For the Filling

2 cups ripe tomatoes, sliced
1 cup whipped ricotta
2 tablespoons fresh basil, chopped
1 tablespoon lemon zest
Salt and pepper to taste

For Garnish

Fresh basil leaves
Olive oil drizzle

Ensure all ingredients are fresh for the best results!

Instructions

Follow these steps to create your Tomato Galette:

Prepare the Crust

In a mixing bowl, combine the flour and salt. Add chilled butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.

Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Make the Filling

In another bowl, mix whipped ricotta, lemon zest, and basil. Season with salt and pepper to taste. Set aside.

Roll out the Dough

Preheat your oven to 400°F (200°C). On a floured surface, roll the chilled dough into a large circle, about 12 inches in diameter. Transfer to a parchment-lined baking sheet.

Assemble the Galette

Spread the ricotta mixture in the center of the dough, leaving a 2-inch border. Layer the sliced tomatoes over the ricotta. Fold the edges of the dough over the filling, pleating as necessary.

Bake

Brush the crust with olive oil and bake for 35-40 minutes, or until the crust is golden brown and the tomatoes are tender. Let it cool for a few minutes before slicing.

Enjoy your delicious Tomato Galette with a drizzle of olive oil and fresh basil on top!

Pro Tips

For an extra kick, sprinkle some red pepper flakes on top before baking.

Flavor Enhancements

The addition of lemon zest in the whipped ricotta brightens the dish, adding a fresh and zesty element that complements the sweetness of the tomatoes. Don’t be afraid to experiment with other flavor boosters. For instance, a sprinkle of red pepper flakes can introduce a slight kick, or a dash of smoked paprika can add depth and warmth to the filling.

To elevate the presentation, consider the color contrast of heirloom tomatoes—purple, yellow, and red varieties can turn this galette into a stunning centerpiece for any gathering. This visual appeal not only enhances the dining experience but can also encourage guests to try different flavors with each bite.

Dietary Substitutions

For those with dietary restrictions, this galette is flexible. To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum to mimic the texture. For a dairy-free version, use a plant-based butter for the crust and a creamy vegan ricotta made from blended nuts or tofu. This allows everyone to enjoy this delicious dish without compromising on flavor.

If you're looking to adjust the richness of the filling, consider using Greek yogurt mixed with tofu as a lighter alternative to ricotta. It adds a protein boost while retaining a creamy texture. This substitute can also enhance the tanginess, beautifully balancing the sweetness of the tomatoes.

Scaling the Recipe

Scaling up the Tomato Galette recipe for a larger gathering is simple. Just multiply the dough and filling ingredients in proportion; however, make sure to use a larger baking sheet or multiple sheets to accommodate everything. If you only have one baking option, consider assembling mini galettes for individual servings, which can also create an appealing presentation.

When multiplying the recipe, you may need to adjust the baking time. Keep an eye on the galette while baking, looking for that golden brown crust and tender tomatoes, as larger batches might take a few extra minutes. Using a thermometer can help ensure the center is well-cooked without burning the crust.

Questions About Recipes

→ Can I use other vegetables in the galette?

Absolutely! Zucchini, bell peppers, or even mushrooms would work wonderfully.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

→ Can I make the crust ahead of time?

Yes, you can prepare the crust a day in advance and keep it refrigerated until you're ready to use it.

→ Is it possible to freeze the galette?

Yes, you can freeze the assembled galette before baking. Just wrap it tightly in plastic wrap and freeze for up to a month.