Tomato Galette with Whipped Ricotta
Highlighted under: Baking & Desserts
I absolutely love making this Tomato Galette with Whipped Ricotta during the summer when tomatoes are at their peak. The crispy, flaky pastry paired with the creamy ricotta creates a delightful contrast. It’s incredibly satisfying to watch this dish come together, and I find that it never fails to impress friends and family. Whether served as an appetizer or a light main dish, this galette is perfect for any occasion. Plus, it's a great way to showcase the vibrant flavors of fresh tomatoes right from the garden.
Making the Tomato Galette with Whipped Ricotta was a delightful experience, especially when I used heirloom tomatoes from my local farmers' market. Their vibrant colors and rich flavors really elevate the dish. I love whipping the ricotta to add a light fluffiness, and pairing it with herbs brings an aromatic freshness that is simply divine.
One tip I've learned is to let the dough chill for at least 30 minutes before rolling it out. This step ensures a flaky crust that perfectly contrasts the juicy tomatoes. It’s all about texture, and the combination of crispy pastry and creamy filling will leave everyone wanting more!
Why You Will Love This Recipe
- Flaky crust enveloping fresh, juicy tomatoes
- Creamy whipped ricotta adds a burst of flavor
- Perfect for summer gatherings or cozy dinners
Understanding the Galette Dough
The key to achieving that flaky texture in your galette dough lies in the temperature of your ingredients. Make sure the butter is chilled and cut into cubes before incorporating it into the flour. When you rub the butter into the flour, aim for a mixture that resembles coarse sand with small pea-sized pieces of butter. This will create pockets of steam while baking, leading to a beautifully flaky crust.
If you find the dough is too dry during your mixing stage, you can add more ice water a teaspoon at a time until it comes together. Conversely, avoid overworking the dough, as this can lead to a tough texture rather than the desired flakiness.
Selecting the Perfect Tomatoes
For this Tomato Galette, using mixed heirloom tomatoes not only enhances the color but also adds diverse flavors and textures. Try to source tomatoes that are ripe and slightly firm; under-ripe tomatoes might not release sufficient juices when baked, while overripe ones can turn mushy. Additionally, consider using a mix of colors like yellow and red to make the dish visually appealing.
Before adding the tomatoes to the filling, ensure to press out excess moisture by gently squeezing them or letting them sit in a colander for a few minutes. This prevents a soggy galette, allowing the crust to stay light and crisp throughout.
Ingredients
Gather the following fresh ingredients to create the perfect Tomato Galette with Whipped Ricotta:
Galette Dough
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 3 to 4 tablespoons ice water
Filling
- 2 cups mixed heirloom tomatoes, sliced
- 1 cup ricotta cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh thyme leaves
To Assemble
- 1 egg, beaten (for egg wash)
- Additional herbs for garnish
Make sure to use the freshest tomatoes for the best flavor!
Instructions
Follow these steps for a delicious Tomato Galette:
Make the Galette Dough
In a mixing bowl, combine the flour and salt. Add the cubed butter and work it into the flour until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
In a bowl, mix the sliced tomatoes with olive oil, salt, pepper, chopped basil, and thyme. Let this sit for about 15 minutes to absorb the flavors.
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.
Assemble the Galette
Spread the whipped ricotta in the center of the dough, leaving a 2-inch border. Arrange the seasoned tomatoes on top of the ricotta and fold the edges of the dough over the filling, pleating it as you go.
Bake the Galette
Brush the crust with beaten egg and bake in a preheated oven at 400°F (200°C) for about 30-35 minutes or until the crust is golden brown.
Serve
Let the galette cool for a few minutes before slicing. Serve warm, garnished with fresh herbs.
Enjoy your Tomato Galette while it’s still warm!
Pro Tips
- For an extra flavor boost, try adding some garlic powder or crushed red pepper flakes to the ricotta.
Serving Suggestions
This Tomato Galette pairs beautifully with a light salad featuring arugula and a simple vinaigrette, which complements the creaminess of the whipped ricotta. For a heartier meal, consider serving it alongside grilled chicken or fish. The galette also makes a fantastic centerpiece for a summer picnic or a casual gathering with friends.
I love to serve this galette warm, but it can also be enjoyed at room temperature, making it an excellent make-ahead dish. If you're preparing for a gathering, feel free to slice and serve it with a drizzle of balsamic reduction or a sprinkle of flaky sea salt for added flavor.
Make Ahead and Storage Tips
You can prepare the galette dough a day in advance and store it wrapped in plastic in the refrigerator. Allow it to sit at room temperature for about 15 minutes before rolling it out to ensure it's workable. The filling can be prepped ahead as well; just keep the seasoned tomatoes covered in the fridge to maintain their freshness until you're ready to assemble the galette.
If you have leftovers, store the galette in an airtight container in the refrigerator for up to three days. To reheat, simply place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, maintaining the crispiness of the crust.
Questions About Recipes
→ Can I use store-bought dough instead?
Yes, store-bought pie crust works well if you're short on time.
→ How do I serve the galette?
It can be served warm or at room temperature and pairs perfectly with a side salad.
→ Can I add other vegetables?
Absolutely! Zucchini and bell peppers make great additions to the filling.
→ How long can leftovers be stored?
Leftovers can be stored in the refrigerator for up to 3 days.
Tomato Galette with Whipped Ricotta
I absolutely love making this Tomato Galette with Whipped Ricotta during the summer when tomatoes are at their peak. The crispy, flaky pastry paired with the creamy ricotta creates a delightful contrast. It’s incredibly satisfying to watch this dish come together, and I find that it never fails to impress friends and family. Whether served as an appetizer or a light main dish, this galette is perfect for any occasion. Plus, it's a great way to showcase the vibrant flavors of fresh tomatoes right from the garden.
Created by: Cassidy Moore
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Galette Dough
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 3 to 4 tablespoons ice water
Filling
- 2 cups mixed heirloom tomatoes, sliced
- 1 cup ricotta cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh thyme leaves
To Assemble
- 1 egg, beaten (for egg wash)
- Additional herbs for garnish
How-To Steps
In a mixing bowl, combine the flour and salt. Add the cubed butter and work it into the flour until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a bowl, mix the sliced tomatoes with olive oil, salt, pepper, chopped basil, and thyme. Let this sit for about 15 minutes to absorb the flavors.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.
Spread the whipped ricotta in the center of the dough, leaving a 2-inch border. Arrange the seasoned tomatoes on top of the ricotta and fold the edges of the dough over the filling, pleating it as you go.
Brush the crust with beaten egg and bake in a preheated oven at 400°F (200°C) for about 30-35 minutes or until the crust is golden brown.
Let the galette cool for a few minutes before slicing. Serve warm, garnished with fresh herbs.
Extra Tips
- For an extra flavor boost, try adding some garlic powder or crushed red pepper flakes to the ricotta.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 350mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 8g