Heirloom Tomato and Ricotta Galette

This Heirloom Tomato Ricotta Galette is a simple yet stunning way to showcase peak summer tomatoes. With a flaky, golden crust and a creamy basil ricotta spread, every bite is packed with fresh flavor. It’s perfect as a light lunch, appetizer, or centerpiece for a summer gathering. The rustic shape makes it easy to assemble, and it looks just as beautiful as it tastes.

Why This is Delish

This is one of those recipes that just hits. Buttery, flaky puff pastry cradles a bright basil ricotta spread and juicy heirloom tomatoes, all finished with Parmesan and flaky salt. It’s low-effort but high-impact — the kind of dish that looks like it took way more work than it did. Perfect for summer entertaining, and it lets those peak-season tomatoes really shine.

How to Make Heirloom Tomato Ricotta Galette

Prep the Tomatoes

• Slice the heirloom tomatoes and lay them on a paper towel.
• Sprinkle with kosher salt and let sit for 10–15 minutes to draw out moisture.
• Pat the tomatoes dry with another paper towel.
• In a small bowl, toss the tomatoes with olive oil and freshly ground black pepper.

Prepare the Basil Ricotta Spread

• In a food processor or blender, add fresh basil leaves, olive oil, kosher salt, and black pepper.
• Blend until smooth.
• Set aside for spreading onto the pastry.

Assemble the Galette

• Preheat the oven to 400°F (200°C).
• Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the puff pastry into a rectangle or circle.
• Transfer the puff pastry to the prepared baking sheet.
• Spread the basil ricotta mixture in the center of the pastry, leaving a border around the edges.
• Layer the seasoned tomato slices over the ricotta.
• Fold the edges of the puff pastry over the filling, leaving the center exposed.
• Brush the pastry edges with the whisked egg.

Bake and Finish

• Bake for 25–30 minutes, or until the crust is golden brown and crisp.
• Remove from the oven and let cool slightly.
• Drizzle with olive oil and garnish with chopped fresh basil, grated Parmesan, flaky sea salt, and more black pepper.

To Serve

• Slice and serve warm or at room temperature.

Variations That Spice Heirloom Tomato Ricotta Galette Up

• Add a drizzle of hot honey or balsamic glaze before serving for a sweet-savory kick.
• Swap basil for a mix of herbs like chives and thyme.
• Add thinly sliced red onion or shallot under the tomatoes for extra bite.

Substitutions For Your Dietary Needs

• Use a gluten-free puff pastry to make this fully gluten-free.
• Swap the Parmesan for a dairy-free alternative or nutritional yeast to make it dairy-free.
• Use a store-bought pesto in place of the blended basil mixture if you’re short on time.

Recipe Hacks & Tips

• Salting and drying the tomatoes is the key step — skip it and the crust turns soggy.
• Keep the puff pastry cold until you’re ready to assemble for the flakiest results.
• Don’t overfill the center; a thin, even layer of ricotta and tomatoes bakes more evenly.
• Freshly grated Parmesan melts better than pre-shredded.

Serve These Delicious Dishes

• Heirloom Tomato & Cottage Cheese on Fresh Sourdough
• Heirloom Tomato BLT with Candied Bacon and Herb Mayo
• Creamy Tomato Shrimp Pasta

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or toaster oven at 350°F until warmed through and the crust re-crisps; microwaving will make the pastry soggy.

Common Questions

Heirloom Tomato and Ricotta Galette

A rustic galette made with flaky pastry, creamy basil ricotta, and juicy heirloom tomatoes. Simple to prepare and packed with fresh summer flavor.

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Prep Time:15 minutes mins

Cook Time:25 minutes mins

Total Time:40 minutes mins

Yields: 5 people

Ingredients

GALETTE

• 4 Heirloom Tomatoes sliced
• 1 Teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1 Tablespoon Olive Oil
• 1 Sheet Pre-made Puff Pastry thawed
• 1 Egg whisked (for egg wash)

BASIL RICOTTA SPREAD

• 1 Handful Fresh Basil Leaves
• 2 Tablespoons Olive Oil
• Kosher Salt and Freshly Ground Black Pepper

GARNISH

• 1 Tablespoon Olive Oil
• Fresh Basil finely chopped
• Freshly Grated Parmesan Cheese
• Flaky Sea Salt
• Freshly Ground Black Pepper

Instructions

Prep the Tomatoes

• Slice the heirloom tomatoes and lay them on a paper towel.
• Sprinkle with kosher salt and let sit for 10–15 minutes to draw out moisture.
• Pat the tomatoes dry with another paper towel.
• In a small bowl, toss the tomatoes with olive oil and freshly ground black pepper.

Prepare the Basil Ricotta Spread

• In a food processor or blender, add fresh basil leaves, olive oil, kosher salt, and black pepper.
• Blend until smooth.
• Set aside for spreading onto the pastry.

Assemble the Galette

• Preheat the oven to 400°F (200°C).
• Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the puff pastry into a rectangle or circle.
• Transfer the puff pastry to the prepared baking sheet.
• Spread the basil ricotta mixture in the center of the pastry, leaving a border around the edges.
• Layer the seasoned tomato slices over the ricotta.
• Fold the edges of the puff pastry over the filling, leaving the center exposed.
• Brush the pastry edges with the whisked egg.

Bake and Finish

• Bake for 25–30 minutes, or until the crust is golden brown and crisp.
• Remove from the oven and let cool slightly.
• Drizzle with olive oil and garnish with chopped fresh basil, grated Parmesan, flaky sea salt, and more black pepper.

To Serve

• Slice and serve warm or at room temperature.