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. If you’ve got ripe tomatoes on hand, this is the recipe to make.

Flaky Tomato Galette with Ricotta

Fresh Tomato Galette with Herbed Ricotta

Savory Heirloom Tomato 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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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
• Additional 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.

Watch the Recipe Below