Tomato Galette with Whipped Ricotta

Name: Tomato Galette with Whipped Ricotta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup cold unsalted butter, cubed; 1 teaspoon salt; 4-5 tablespoons cold water; 2-3 medium tomatoes, sliced; Olive oil, for drizzling; Fresh basil, for garnish; 1 cup ricotta cheese; ¼ cup heavy cream; Salt and pepper, to taste; Zest of 1 lemon

Highlighted under: Baking & Desserts

When I first made this Tomato Galette with Whipped Ricotta, I was amazed at how simple yet delicious it turned out. The buttery crust perfectly cradles the juicy tomatoes, while the creamy whipped ricotta adds an indulgent twist. I love how each bite is a balance of fresh flavors and rich textures, making it a perfect dish for any gathering. Plus, it comes together in under an hour, making it an easy yet impressive option for weeknight dinners or brunch with friends.

Created by

Brianna Tate

Last updated on 2026-01-07T14:10:20.527Z

One weekend, while experimenting with different savory pastries, I stumbled upon the idea of making a galette. The beauty of a galette is that it doesn't need to be perfectly shaped, which takes away the stress of baking. I decided to pair fresh summer tomatoes with whipped ricotta, which added a delightful creaminess that complemented the sweet acidity of the tomatoes.

After my first taste, I realized the secret to a perfect galette lies in the crust. Using cold butter and handling the dough minimally keeps it flaky. I've since made this dish multiple times for friends, and every bite has garnered rave reviews!

        Why You Will Love This Recipe
        Flaky and buttery crust that melts in your mouth
Fresh, juicy tomatoes bursting with flavor
Creamy whipped ricotta that elevates the dish
Easy to customize with seasonal vegetables

      

The Art of a Perfect Crust

Creating a flaky and buttery crust is the cornerstone of a successful galette. It's crucial to use cold butter; this helps create steam during baking, which results in that desired flaky texture. Avoid overworking the dough to prevent gluten development, which can make the crust tough. Instead, mix until the butter is just incorporated into the flour, resembling coarse crumbs.

If you find the dough too crumbly and not coming together, add cold water one tablespoon at a time. Conversely, if the dough feels sticky, sprinkle in a bit more flour. Once shaped into a disk, resting in the refrigerator for 15 minutes allows the gluten to relax, leading to a more tender crust after baking.

Choosing the Right Tomatoes

Tomatoes are the star of this galette, so choosing the right variety is important. Heirloom or vine-ripened tomatoes provide a vibrant flavor and juicy texture that balance beautifully with the creamy whipped ricotta. Aim for medium-sized tomatoes; they're easier to slice evenly and will bake uniformly.

When slicing tomatoes, aim for even thickness to ensure they cook at the same rate and avoid any raw spots after baking. Additionally, sprinkling some salt on the tomato slices before assembling helps draw out excess moisture and intensifies their flavor, contributing to an overall well-balanced dish.

Ingredients

Gather these simple ingredients to create your Tomato Galette with Whipped Ricotta.

For the Galette

1 ½ cups all-purpose flour
½ cup cold unsalted butter, cubed
1 teaspoon salt
4-5 tablespoons cold water
2-3 medium tomatoes, sliced
Olive oil, for drizzling
Fresh basil, for garnish

For the Whipped Ricotta

1 cup ricotta cheese
¼ cup heavy cream
Salt and pepper, to taste
Zest of 1 lemon

Make sure to have everything ready before you start assembling your galette!

Instructions

Follow these simple steps to prepare your Tomato Galette with Whipped Ricotta.

Prepare the Dough

In a mixing bowl, combine the flour and salt. Add the cold butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water until the dough comes together.

Form it into a disk, wrap it in plastic, and refrigerate for 15 minutes.

Make the Whipped Ricotta

In a bowl, whisk together the ricotta cheese, heavy cream, salt, pepper, and lemon zest until smooth and creamy. Set aside.

Assemble the Galette

Preheat the oven to 400°F (200°C). On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a baking sheet lined with parchment paper.

Spread the whipped ricotta on the dough, leaving a 2-inch border. Lay the tomato slices on top, overlapping slightly, and drizzle with olive oil.

Bake

Fold the edges of the dough over the filling, creating pleats. Brush the crust with olive oil and sprinkle with salt. Bake for 25-30 minutes or until the crust is golden brown and the tomatoes are tender.

Let cool slightly before serving.

Enjoy your delicious Tomato Galette with Whipped Ricotta warm or at room temperature!

Pro Tips

For an extra burst of flavor, consider adding fresh herbs like thyme or oregano to the ricotta before whipping. This galette is also delightful with a sprinkle of Parmesan cheese on top before baking.

Storage and Make-Ahead Tips

If you want to prepare in advance, you can make the crust and whipped ricotta the day before. Store the dough wrapped tightly in plastic wrap in the fridge or even freeze it for up to a month. Just remember to thaw in the fridge overnight before using. The whipped ricotta can be stored in an airtight container for 2-3 days, maintaining its creamy texture.

Once baked, the galette is best enjoyed fresh but can be kept in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for about 10-15 minutes to restore the crust's crispness. Avoid microwaving, as it can make the crust soggy.

Serving Suggestions

This Tomato Galette pairs wonderfully with a light salad or roasted vegetables for a complete meal. A sprinkle of freshly torn basil or a drizzle of balsamic glaze can elevate the flavors even further. You can also serve it at room temperature, making it an excellent option for picnics or potlucks.

For added indulgence, consider serving it alongside a simple arugula salad dressed with lemon vinaigrette. The peppery flavor of the arugula complements the savory notes of the galette, creating a delightful balance in every bite.

Questions About Recipes

→ Can I use different vegetables in this galette?

Absolutely! Zucchini, bell peppers, or even roasted eggplant would work wonderfully.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

→ Can I make the dough ahead of time?

Yes! You can prepare the dough a day in advance and keep it wrapped in the refrigerator.

→ Is it possible to make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend for a similar texture.