This tomato ricotta galette is one of my favorite recipes when I want something that feels fancy but is really easy to make. The creamy ricotta, fresh tomatoes, and flaky crust all come together perfectly. It’s a dish I love for brunch, a light lunch, or a casual dinner.
Fun Variations:
You can add even more flavors to this galette! Try spreading a layer of pesto under the ricotta for a burst of basil, or add some caramelized onions for a hint of sweetness. Another fun twist is to use heirloom tomatoes in different colors – they make the galette look beautiful and taste amazing.
What You Need to Make It:
- 1 store-bought pie crust (or make your own if you feel like it!)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 tablespoon fresh basil, chopped (plus extra for garnish)
- 2-3 medium tomatoes, sliced
- 1 tablespoon olive oil
- 1 egg, beaten (for brushing the crust)
How to Make It:
- I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
- In a bowl, I mix together the ricotta, Parmesan, garlic, salt, pepper, and basil until it’s smooth.
- I roll out the pie crust on the baking sheet and spread the ricotta mixture in the center, leaving about a 2-inch border around the edges.
- I arrange the tomato slices on top of the ricotta, slightly overlapping them.
- I fold the edges of the crust over the tomatoes to make a rustic-looking border.
- I brush the crust with the beaten egg and drizzle a little olive oil over the tomatoes.
- I bake the galette for about 35-40 minutes, or until the crust is golden and the tomatoes are softened.
- Once it’s out of the oven, I sprinkle extra basil on top and let it cool for a few minutes before slicing.
More Relative Recipes:
- Sticky Chicken Meatballs
- Creamy Salmon Piccata
- Fluffy Lemon Ricotta Pancakes
- Homemade Tortillas
- Pineapple Lemonade
- Harry Potter Pumpkin Juice Recipe – A Magical Fall Drink
Serving and Storage Tips:
- Serve this galette warm or at room temperature. It pairs well with a simple green salad.
- If you have leftovers, you can keep them in the fridge for up to two days. Just reheat in the oven at a low temperature to keep the crust crispy.
- You can even enjoy a slice cold – it’s delicious that way too!
Tips:
- To prevent a soggy crust, you can pat the tomato slices with a paper towel before placing them on the galette.
- If you like a little kick, add a pinch of red pepper flakes to the ricotta mixture.
- You can make the ricotta filling a day ahead to save some time – just keep it covered in the fridge.
Tomato Ricotta Galette
I love making this tomato ricotta galette when I want something easy but fancy-looking. The flaky crust, creamy ricotta, and juicy tomatoes make it a perfect dish for brunch, lunch, or even a light dinner!
Ingredients
- 1 store-bought pie crust or homemade, if you like
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic minced
- Salt and pepper to taste
- 1 tablespoon fresh basil chopped (plus more for garnish)
- 2-3 medium tomatoes sliced
- 1 tablespoon olive oil
- 1 egg beaten (for brushing the crust)
Instructions
- First, I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, I mix the ricotta, Parmesan, garlic, a pinch of salt, pepper, and basil until smooth.
- I roll out the pie crust on the baking sheet, then spread the ricotta mixture in the center, leaving about a 2-inch border around the edges.
- I arrange the tomato slices on top of the ricotta, overlapping them slightly.
- I fold the edges of the crust over the tomatoes, creating a rustic border around the galette.
- I brush the crust with the beaten egg and drizzle the tomatoes with olive oil.
- I bake the galette for 35-40 minutes, or until the crust is golden and the tomatoes are tender.
- Once out of the oven, I garnish with extra fresh basil and let it cool slightly before slicing.
