Rustic Tomato Galette
A rustic tomato galette with a flaky, buttery crust, a garlicky ricotta and Parmesan layer and ripe sliced tomatoes, baked until golden and topped with basil.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 45 min total 1 galette (6 slices)Intermediate
Photo: loppear · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
A galette is a free-form tart: no tart pan, no crimping, just pastry folded loosely around a filling. This savoury version is the best way to show off ripe summer tomatoes.
Salting the tomatoes first draws out excess juice so the crust stays crisp, and a layer of ricotta and Parmesan underneath adds creaminess. Serve it warm or at room temperature with a green salad.
Equipment you'll need
- Food processor or pastry cutter
- Rolling pin
- Rimmed baking sheet
- Parchment paper
Tips for success
- Keep the butter and water very cold for the flakiest crust.
- Do not skip salting and blotting the tomatoes; it prevents a soggy base.
- A mix of tomato colours and sizes looks beautiful.
Substitutions and variations
- Use store-bought pie dough to save time.
- Swap the ricotta for goat cheese or a thin layer of Dijon mustard and Gruyère.
- Add caramelised onions under the tomatoes.
Storage and reheating
To store: Refrigerate leftovers, covered, for up to 2 days.
To reheat: Reheat slices in a 350°F (175°C) oven for about 10 minutes to recrisp the crust.
Recipe
Rustic Tomato Galette
A rustic tomato galette with a flaky, buttery crust, a garlicky ricotta and Parmesan layer and ripe sliced tomatoes, baked until golden and topped with basil.
- Prep
- 25 min
- Cook
- 40 min
- Chill dough
- 40 min
- Total
- 1 hr 45 min
- Yield
- 1 galette (6 slices)
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Crust
Filling
Instructions
Step 1: Make the dough
Pulse the flour and salt in a food processor, add the butter and pulse until pea-sized pieces remain. Add ice water a tablespoon at a time until the dough just holds together. Flatten into a disc, wrap and refrigerate for at least 40 minutes.
Step 2: Salt the tomatoes
Lay the tomato slices on paper towels, sprinkle with the salt and leave for 20 minutes, then blot dry.
Step 3: Heat the oven
Heat the oven to 400°F (200°C). Mix the ricotta, Parmesan, garlic and pepper.
Step 4: Roll and fill
Roll the dough into a 12-inch round on parchment and slide it onto the baking sheet. Spread the ricotta mixture over it, leaving a 2-inch border, then overlap the tomato slices on top.
Step 5: Fold and bake
Fold the border up over the edge of the filling, pleating as you go. Brush the crust with egg and bake for 35 to 40 minutes, until deep golden.
Step 6: Serve
Cool for 10 minutes, scatter with basil and slice.
Cuisine: French-inspired · Course: Lunch
Estimated nutrition per serving
- Calories
- 310
- Protein
- 7 g
- Fat
- 21 g
- Carbs
- 23 g
- Fibre
- 2 g
- Sugars
- 2 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/tomato-galette
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