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Tomato Galette

A rustic tart that celebrates fresh tomatoes, creamy ricotta, and a flaky crust, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup whole milk ricotta Provides creaminess
  • 1 tsp lemon zest Adds brightness to the filling
  • 1 clove garlic, minced Enhances flavor
  • 3 sprigs thyme, leaves removed Fresh thyme for flavor
  • 1/4 tsp kosher salt To taste
For the Galette
  • 3 large heirloom tomatoes, sliced 1/4-inch thick Use ripe, fresh tomatoes
  • 1/2 cup shredded aged Gruyere cheese Adds depth of flavor
  • 1 store-bought pie crust Saves preparation time
  • 1/2 cup basil leaves, plus more for garnish For garnish and added flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the ricotta, lemon zest, garlic, thyme leaves, and kosher salt. Stir until smooth.
Assembly
  1. Lay the pie crust on the parchment-lined baking sheet and spread the ricotta mixture over the crust, leaving about a 2-inch border.
  2. Arrange the tomato slices on top of the ricotta filling, overlapping slightly.
  3. Sprinkle shredded Gruyere over the tomatoes.
  4. Fold the edges of the crust over the filling, pleating as you go.
Baking
  1. Place the galette in the preheated oven and bake for 30–35 minutes until the crust is golden and the cheese is bubbly.
  2. Once out of the oven, sprinkle fresh basil and thyme leaves on top for garnish and let cool slightly before slicing.

Notes

Choose ripe, fresh tomatoes for the best flavor. Let the galette rest for 10 minutes before slicing. Leftovers can be stored in an airtight container for up to three days.