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Tomato and Ricotta Galette

The "perfectly imperfect" galette is an absolute show stopper and tastes exquisite! It is so easy to prepare ahead of time and will definitely impress at every dinner party!


  • 1 large heirloom tomato (or any tomatoes of your choice)

  • Basil leaves

  • 3 garlic cloves (thinly sliced)

  • Pesto or basil oil to garnish (optional)

  • 1 egg (to make an egg wash)

For the crust:

  • 1 1/2 cups flour

  • 1/2 tsp salt

  • 1 stick butter (1/2 cup or 114g)

  • 1/2 cup ice water (it is simply melted ice or just really cold water!)

For the whipped ricotta filling:

  • 200g Ricotta

  • 1/4 cup Parmesan or Grana Padano (grated)

  • 1 to 2 cloves garlic (minced)

  • 1/8 tsp Nutmeg

  • A few basil leaves (roughly - chiffonade)

  • 1 tbsp Honey

  • Salt (to taste)

  • Pepper (to taste)

  • Zest of a small lemon

  • 1 tbsp high quality olive oil


For the crust:

Using a food processor:

  1. In a food processor, combine the flour and salt.

  2. Pulse a few times to mix.

  3. Add in the butter pieces and pulse until the mixture resembles coarse crumbs.

  4. Gradually add ice water through the feed tube, pulsing until the dough just comes together. Do not overprocess.

  5. Turn the dough out onto a piece of plastic wrap, shape it into a disc, wrap it tightly, and refrigerate for at least 1 hour.

Using a food processor:

  1. In a large bowl, combine the flour and salt.

  2. Cut in the butter until the mixture resembles coarse crumbs.

  3. Gradually add ice water (you might need more or less accordingly), mixing until a dough forms.

  4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

For the whipped ricotta filling:

  1. While the dough is in the fridge, start preparing the ricotta filling.

  2. In a medium bowl, combine the ricotta, grated Parmesan, minced garlic, nutmeg, honey, salt, pepper, lemon zest, and olive oil.

  3. Whip the mixture until smooth and well combined. (using a whisk, hand mixer or food processor)

  4. After whipping the mixture, fold in your chopped up basil leaves.

  5. Your filling is now ready!

For assembling and baking the galette:

  1. Preheat oven to 180°C.

  2. On a floured surface, roll out the chilled dough into a circle about 1/4 inch thick.

  3. Transfer the rolled dough to a parchment-lined baking sheet.

  4. Spread the whipped ricotta filling evenly over the dough, leaving a 2-inch border around the edges.

  5. Arrange the tomato slices, basil leaves, and thinly sliced garlic cloves over the ricotta filling.

  6. Fold the edges of the dough over the filling, pleating as necessary to form a rustic edge.

  7. Store the galette in the fridge until you are ready to bake.

  8. Beat the egg to make an egg wash and brush it over the crust.

  9. When you are ready to bake the galette, brush the crust with the egg wash, drizzle with a little olive oil and top with salt and pepper.

  10. Bake for 40-45 minutes, or until the crust is golden brown and the tomatoes are tender.

  11. Once the galette is out of the oven, you can garnish it with more basil leaves, pesto or basil oil, if desired.

  12. Serve warm and enjoy.

  13. Bon Appétit!


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