This Tomato and Ricotta Galette is a rustic masterpiece that balances creamy richness with bright, tangy flavors. The flaky, golden crust cradles a luscious layer of velvety ricotta, topped with juicy, sun-ripened tomatoes. Each bite offers a delightful contrast of textures, from the crisp pastry to the tender, herb-kissed filling. Ready in just 55 minutes, it’s a showstopper that feels indulgent yet effortless to prepare.

Perfect for brunch, lunch, or a light dinner, this galette brings a touch of elegance to any table. The aromatic blend of fresh basil and garlic enhances the savory ricotta, while the tomatoes add a burst of freshness. Warm from the oven, it’s a dish that invites you to savor every moment, making it a must-try for any home cook.

Fresh and Flavorful Ingredients

1 recipe pie crust (store-bought or homemade)
1 cup (8oz/225g) ricotta cheese (at room temperature for easier mixing)
2 garlic cloves, crushed
10 basil leaves, chopped (or substitute with 1 teaspoon dried basil)
½ teaspoon salt
2-3 ripe tomatoes, sliced ¼-inch (6mm) thick
2 tablespoons extra virgin olive oil
Flaky salt and crushed black pepper, for sprinkling
Egg wash (1 egg beaten with 1 tablespoon water or milk)

Simple Step-by-Step Instructions

Preheat the oven to 400°F (200°C). Set aside a baking sheet.
On a piece of parchment paper, roll out the pie crust into a ¼-inch (6mm) thick circle, about 10-inches (25½cm) in diameter. Transfer the crust and parchment onto the baking sheet. Trim any excess paper.
In a medium bowl, mix together the ricotta, garlic, basil, and salt. Spread this mixture onto the pie crust, leaving a 2-inch (5cm) border around the edge.
Arrange the tomato slices in an overlapping pattern over the ricotta mixture.
Drizzle the tomatoes with olive oil and sprinkle with flaky salt and crushed black pepper.
Trim the edges of the pastry for a neater look, if desired. Fold the pastry over the filling, pleating the edges as you go.
Brush the pastry all over with the egg wash.
Bake for 30-40 minutes, or until the crust is golden brown and crisp.
Let cool for 10 minutes before serving. Store leftovers covered in the refrigerator for up to 2 days.

Perfect Pairings: Serving Suggestions

This Tomato and Ricotta Galette shines as a centerpiece for a light lunch or dinner. Serve it with a crisp green salad dressed with a simple vinaigrette for a refreshing contrast. For a heartier meal, pair it with grilled chicken or a bowl of minestrone soup. It also makes a fantastic appetizer when sliced into smaller portions for sharing.

Make It Your Own: Recipe Variations

Feel free to get creative with this versatile recipe! Swap the ricotta for goat cheese or feta for a tangier twist. Add a layer of caramelized onions or roasted red peppers for extra depth of flavor. If you’re feeling adventurous, sprinkle some crumbled bacon or sun-dried tomatoes on top before baking.

Quick Tips for Success

To save time, use a store-bought pie crust—it works just as well as homemade! For a crispier crust, preheat your baking sheet in the oven before placing the galette on it. If your tomatoes are extra juicy, pat them dry with a paper towel to prevent the crust from getting soggy. And don’t skip the egg wash—it gives the pastry that beautiful golden finish.

Storing and Reheating Made Easy

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the galette in a 350°F (175°C) oven for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy. For longer storage, you can freeze the unbaked galette—just wrap it tightly in plastic wrap and bake it straight from the freezer, adding a few extra minutes to the cooking time.

Common Questions Answered

Can I use cherry tomatoes instead? Absolutely! Halve them and scatter them over the ricotta mixture for a burst of sweetness. Wondering about the egg wash? Simply whisk together 1 egg with 1 tablespoon of water for a glossy finish. If you’re dairy-free, try using a vegan ricotta alternative—just adjust the seasoning to taste.