Heirloom Tomato Galette
Roasting the tomato slices briefly before they hit the crust drives off excess water — the difference between a crisp-bottomed galette and a soggy one. A parmesan-flecked dough adds savory depth that stands up to the fruit. Use a mix of colors and sizes for the prettiest result. Serve this with Grilled Chicken or Caesar Side Salad for a summer dinner that feels like a restaurant patio.
Dinner · Vegetarian, Summer • 1 hr 20 min
Ingredients
- For the dough:
- 1½ cups all-purpose flour
- ½ cup finely grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ¼ cup ice water, plus more as needed
- For the filling:
- 1½ pounds mixed heirloom tomatoes (about 3–4), sliced ¼-inch thick
- Kosher salt
- ¾ cup whole-milk ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tablespoon fresh thyme leaves, plus more for garnish
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
- Flaky sea salt, for finishing
- Fresh basil leaves, for garnish
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Steps
- Make the dough: In a food processor, pulse flour, Parmesan, and salt to combine. Add cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces, about 8–10 pulses. Drizzle in ice water and pulse just until the dough starts to come together — it should hold when pinched. Turn out onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Lay tomato slices in a single layer on a double thickness of paper towels. Sprinkle lightly with salt and let sit for 15 minutes to draw out moisture. Blot the tops dry with more paper towels.
- While tomatoes drain, combine ricotta, Parmesan, garlic, thyme, and several grinds of black pepper in a small bowl. Set aside.
- Transfer the tomatoes (still in a single layer) on their parchment to the baking sheet and roast for 15 minutes. This pre-roasting step concentrates flavor and removes excess water. Remove from oven and let cool slightly. Reduce oven temperature to 375°F.
- On a lightly floured surface, roll the chilled dough into a rough 14-inch circle about ⅛ inch thick. Don't worry about perfection — the rustic shape is the point. Transfer to a parchment-lined baking sheet.
- Spread the ricotta mixture evenly over the dough, leaving a 2-inch border all around. Arrange the roasted tomato slices over the ricotta in overlapping concentric circles. Drizzle the tomatoes with olive oil.
- Fold the border of dough up and over the edge of the tomatoes, pleating as you go — the center should remain exposed. Brush the folded crust with beaten egg and sprinkle with flaky sea salt.
- Bake at 375°F for 30–35 minutes, until the crust is deeply golden and the tomatoes are bubbling at the edges. Let cool on the baking sheet for at least 10 minutes before slicing. Scatter fresh basil and extra thyme over the top. Serve warm or at room temperature.
Tips & Variations
Make Ahead
The dough can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month. The ricotta filling can be mixed up to 1 day ahead. Pre-roast the tomatoes up to 4 hours ahead and keep at room temperature. Assemble and bake just before serving for the crispiest crust.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to re-crisp the crust. The galette is also excellent cold for lunch the next day. Do not microwave — the crust will go soft.
Substitutions
Regular field tomatoes work fine if heirlooms aren't available — just pick the ripest ones. Swap ricotta for goat cheese for a tangier filling. For a gluten-free version, use a 1:1 gluten-free flour blend in the dough. Add caramelized onions under the tomatoes for extra sweetness, or lay thin slices of prosciutto over the ricotta before adding tomatoes.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
