Tomato Galette with Whipped Ricotta

Name: Tomato Galette with Whipped Ricotta
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 ¼ cups all-purpose flour; ½ cup unsalted butter, cold and cubed; 1 teaspoon salt; 5-6 tablespoons ice water; 2 large tomatoes, sliced; Salt and pepper to taste; 1 cup ricotta cheese; 1 tablespoon olive oil; Zest of 1 lemon; Salt and pepper to taste; Fresh basil leaves for garnish

Highlighted under: Baking & Desserts

I absolutely love making this Tomato Galette with Whipped Ricotta whenever summer tomatoes are at their peak. The combination of flaky pastry and fresh, juicy tomatoes creates a burst of flavor that’s irresistible. The whipped ricotta adds a creamy, luxurious texture that complements the tanginess of the tomatoes beautifully. Plus, it's an impressive dish that can be served for brunch or as a light dinner, making it perfect for gatherings or picnic outings. I can’t wait to share this delightful recipe with you!

Created by

Marina Lowe

Last updated on 2026-01-07T14:58:12.110Z

When I first attempted this Tomato Galette with Whipped Ricotta, I was amazed by how simple yet elegant it turned out. I initially struggled with the pastry dough, but I learned that incorporating cold butter and chilling the dough helps achieve that flaky texture I was aiming for. My guests were impressed, and I enjoyed the creative process of assembling it.

One tip I found particularly useful is to slightly roast the tomatoes beforehand. This enhances their sweetness and flavor, elevating the whole dish. The whipped ricotta can be flavored with a touch of lemon zest, adding a refreshing twist that truly makes this galette shine!

        Why You'll Love This Recipe
        Flaky, buttery crust that perfectly cradles juicy tomatoes
Creamy whipped ricotta adds a luscious texture
Easy to customize with herbs or additional veggies

      

Understanding the Dough

The galette dough is a vital component of this dish, providing a flaky, buttery base that contrasts beautifully with the juicy tomatoes. To achieve that perfect texture, it's essential to keep the butter cold throughout the process. If you notice your butter becoming too soft, place the mixture back into the refrigerator for a few minutes before continuing. The key is to ensure that small bits of butter remain intact in the dough, which will create steam during baking, leading to a flaky crust.

When mixing the dough, be cautious not to overwork it. Overworking can develop gluten, resulting in a tougher texture. Instead, mix until everything is just combined. If you're looking to make the galette ahead of time, the dough can easily be prepared a day in advance and stored in the refrigerator. Just allow it to rest at room temperature for a few minutes before rolling it out, making your preparation stress-free.

Selecting the Perfect Tomatoes

Choosing the right tomatoes for your galette is crucial to achieving a flavorful dish. Look for fresh, ripe heirloom or vine-ripened tomatoes for a sweet, juicy bite. Ideally, the tomatoes should be well-ripened, with a firm yet slightly yielding texture. If possible, seek out tomatoes in various colors and sizes for a visually stunning presentation. In a pinch, you can substitute with canned or roasted tomatoes; just be sure to drain excess moisture to avoid a soggy galette.

Once you have your tomatoes, slicing them evenly is important. Aim for about ¼-inch thick slices, which will cook to perfection without losing too much juice. If you’re concerned about excess moisture, you can sprinkle the tomato slices with salt and let them sit for about 15 minutes to draw out some liquid. Pat them dry with paper towels before layering them on the dough, ensuring your galette maintains a crisp crust.

Ingredients

Gather these fresh ingredients to get started:

For the Galette

1 ¼ cups all-purpose flour
½ cup unsalted butter, cold and cubed
1 teaspoon salt
5-6 tablespoons ice water
2 large tomatoes, sliced
Salt and pepper to taste

For the Whipped Ricotta

1 cup ricotta cheese
1 tablespoon olive oil
Zest of 1 lemon
Salt and pepper to taste
Fresh basil leaves for garnish

Make sure to prepare these ingredients for the best results:

Instructions

Follow these steps to create this delicious galette:

Prepare the Dough

In a mixing bowl, combine flour and salt, then cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water until the dough comes together. Wrap in plastic and refrigerate for at least 20 minutes.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roll Out the Dough

On a floured surface, roll out the dough into a 12-inch circle, then transfer it to a baking sheet lined with parchment paper.

Assemble the Galette

Layer the sliced tomatoes over the center of the rolled dough, leaving a 2-inch border. Season with salt and pepper. Fold the edges of the dough over the tomatoes, overlapping slightly.

Bake the Galette

Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.

Make the Whipped Ricotta

In a bowl, mix ricotta, olive oil, lemon zest, salt, and pepper until smooth and creamy.

Serve

Let the galette cool slightly before slicing. Serve warm with dollops of whipped ricotta and garnished with fresh basil.

Enjoy your homemade Tomato Galette with Whipped Ricotta!

Pro Tips

For added flavor, try sprinkling some fresh thyme or oregano over the tomatoes before folding the galette. You can also experiment with different cheeses in the whipped ricotta to find your perfect blend.

Storage and Reheating Tips

This tomato galette is best enjoyed fresh from the oven, but if you have leftovers, they can be stored for up to two days in the refrigerator. To keep the crust from becoming soggy, store the galette uncovered on a wire rack. When you're ready to enjoy the leftovers, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and the crust is crispy again.

If you want to prepare the galette in advance, consider baking it without topping it with the whipped ricotta. Assemble and bake the galette, allow it to cool, then store it. When you're ready to serve, whip up the ricotta mixture and add it on top of the galette after reheating. This helps maintain the integrity of both the whipped ricotta and the galette's texture.

Flavors and Variations

The beauty of this galette is its versatility. Feel free to experiment with different herbs to infuse your whipped ricotta with unique flavors. Fresh herbs like thyme or rosemary pair beautifully with the tomatoes, while a pinch of crushed red pepper can add a lovely heat. You can also mix in other vegetables, such as zucchini or bell peppers, to create a more substantial dish while maintaining that summer vibe.

For a touch of extra richness, consider adding a sprinkle of grated Parmesan or crumbled feta over the tomatoes before folding the dough. This addition can deepen the flavor profile and complement the creamy ricotta beautifully. Don’t hesitate to swap out ricotta for cream cheese or goat cheese, should your taste preference or dietary needs require it. Each variation can yield a different, yet delicious, result.

Questions About Recipes

→ Can I use other vegetables in this galette?

Absolutely! Zucchini, bell peppers, or even spinach make delicious additions.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.

→ Can I make the dough ahead of time?

Yes, you can make the dough ahead and refrigerate it for up to 3 days, or freeze it for longer storage.

→ Is this dish suitable for a gluten-free diet?

You can substitute the all-purpose flour with gluten-free flour to make the dough gluten-free.