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Tomato and Ricotta Galette Recipe

Tomato and Ricotta Galette

Shaziya
This Tomato and Ricotta Galette is a rustic masterpiece that balances creamy richness with bright, tangy flavors. Ready in just 55 minutes, it’s a showstopper that feels indulgent yet effortless to prepare.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients
  

  • 1 recipe pie crust
  • 1 cup ricotta cheese at room temperature
  • 2 cloves garlic crushed
  • 10 leaves basil chopped
  • ½ teaspoon salt
  • 2-3 ripe tomatoes
  • 2 tablespoons extra virgin olive oil
  • Flaky salt and crushed black pepper for sprinkling
  • Egg wash

Instructions
 

  • Preheat the oven to 400°F (200°C). Set a baking sheet aside.
  • On a piece of parchment paper, roll out the pie crust into a ¼-inch (6mm) thick circle, about 10-inches (25½cm), and then place the crust and the parchment onto your baking sheet. Trim away any excess paper.
  • In a medium bowl, mix together the ricotta, garlic, basil, and salt and then spread this mixture onto the pie crust, leaving a 2-inch (5cm) border all around the edge of the crust.
  • Slice the tomatoes into ¼-inch (6mm) thick slices and arrange in an overlapping pattern over the cheese.
  • Drizzle the tomatoes with the olive oil and then sprinkle with the flaky salt and crushed black pepper.
  • Trim the edges of the pastry if you want a neater look and then fold the pastry over the filling, allowing the edges to pleat.
  • Brush the pastry all over with the egg wash and bake for 30-40 minutes, until the crust is golden brown.
  • Let cool for 10 minutes before serving. Store leftovers well covered in the refrigerator for up to 2 days.
Keyword galette, ricotta, savory pastry, summer recipe, tomato
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