Tomato Galette with Whipped Ricotta - This rustic tart features a flaky, buttery crust filled with juicy summer tomatoes and creamy whipped ricotta. The tomatoes roast to concentrated sweetness while the crust bakes to golden perfection, creating a beautiful contrast of textures. Ready in under an hour, this dish celebrates peak-season produce with elegant simplicity that impresses any guest.

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Tomato Galette with Whipped Ricotta - The flaky crust comes from using cold butter and minimal handling, which creates steam pockets during baking. After testing, I found that partially blind-baking the crust before adding wet tomatoes prevents a soggy bottom. The whipped ricotta acts as a protective barrier while adding creamy richness. This approach aligns with my philosophy that mastering a simple pastry dough opens up endless possibilities for showcasing seasonal ingredients in their best light.

Dietary Notes

✓ Seasonal Showcase
✓ Impressive Yet Simple
✓ Freeform Pastry
✓ Vegetarian Centerpiece

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Why You'll Love This

Forgiving Pastry: The freeform galette shape embraces imperfections, making it less intimidating than pies.
Tomato Transformation: Roasting concentrates tomatoes' natural sweetness and umami depth.
Make-Ahead Components: Prepare dough and whipped ricotta ahead for last-minute assembly.
Versatile Serving: Works as appetizer, light lunch, or elegant dinner side with salad.

Tomato Galette with Whipped Ricotta

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 25min

❄️ Cool Time: 15

🔥 Cook Time: 35min

🥨 Yield: 6

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1.5 cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup ice water
½ tsp salt
1 cup whole milk ricotta
from 1 lemon lemon zest
1 garlic clove, minced
1.5 lbs heirloom tomatoes
1 tbsp fresh thyme leaves
2 tbsp olive oil
¼ cup fresh basil leaves
¼ cup Parmesan cheese, grated

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✏️

all-purpose flour All-purpose flour has the right protein content to create tender yet sturdy pastry that holds the juicy tomato filling. Weighing flour (180g) is more accurate than cup measurements for consistent results. Chilling the flour before making dough helps keep the butter cold for flakier crust.
unsalted butter, cold and cubed Cold butter is non-negotiable for flaky pastry—it creates steam pockets as it melts during baking, lifting the dough into distinct layers. Cubing it before adding to the flour ensures even distribution. European-style butter with higher fat content (82-84%) produces especially tender, flavorful crust.
ice water Ice water keeps the butter cold during mixing and provides just enough hydration to bind the dough without activating too much gluten. Add it gradually—you may need slightly more or less depending on humidity. The dough should just come together when pinched, not be wet or sticky.
whole milk ricotta Whole milk ricotta has the best flavor and texture for whipping. Draining it in a fine-mesh strainer for 30 minutes removes excess whey, preventing a watery galette filling. Whipping incorporates air, making it lighter and easier to spread evenly over the dough.
lemon zest Lemon zest adds bright citrus notes that cut through the richness of the ricotta and butter crust. Use a microplane to get fine zest without bitter white pith. The essential oils in the zest provide more flavor than juice would, without adding extra liquid.
heirloom tomatoes Heirloom tomatoes offer superior flavor and visual appeal with their varied colors and shapes. Choose firm-ripe tomatoes that aren't overly juicy. Slicing them uniformly ensures even cooking, and draining on paper towels is crucial to prevent a soggy crust—don't skip this step.
fresh thyme leaves Thyme's earthy, slightly minty flavor complements tomatoes beautifully without overwhelming them. Strip leaves from stems by running your fingers down the stem opposite growth direction. Fresh thyme retains more flavor than dried when baked at high temperatures.
olive oil Brushing the crust with olive oil promotes even browning and adds flavor. Use a good quality extra virgin olive oil for the final drizzle after baking—its fruity, peppery notes will be most pronounced when added at the end rather than cooked at high heat.
fresh basil leaves Basil adds the classic tomato pairing that screams summer. Tear rather than chop to prevent bruising and preserve its aromatic oils. Add it after baking so its fresh flavor isn't lost to the oven heat. The contrast of warm galette and cool basil is delightful.
Parmesan cheese, grated Optional Parmesan adds savory umami depth that enhances both the crust (if sprinkled on before baking) and the ricotta filling. Use freshly grated rather than pre-grated, which contains anti-caking agents that prevent proper melting and can create grainy texture.

list_alt Instructions

1

Step 1: Make the dough by pulsing flour, salt, and cold butter in a food processor until pea-sized pieces form - cold butter creates flaky layers when baked.
2

Step 2: Drizzle in ice water 1 tablespoon at a time while pulsing, just until dough comes together - overmixing develops gluten and makes crust tough.
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Step 3: Form dough into a disk, wrap in plastic, and chill for at least 30 minutes - resting relaxes gluten and firms up butter for easier rolling.
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Step 4: While dough chills, slice tomatoes ¼-inch thick and place on paper towels to drain excess moisture - this prevents a soggy crust.
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Step 5: Whip ricotta with lemon zest, minced garlic, and a pinch of salt until light and fluffy - whipping incorporates air for creamier texture.
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Step 6: Roll chilled dough into a 12-inch circle on floured parchment paper - the parchment makes transferring to baking sheet easier.
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Step 7: Spread whipped ricotta over dough, leaving a 2-inch border all around - this creates a protective layer against tomato juices.
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Step 8: Arrange tomato slices in overlapping concentric circles over ricotta, sprinkle with thyme, and season with salt and pepper - overlapping prevents gaps.
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Step 9: Fold dough edges over tomatoes, pleating as you go, then brush crust with olive oil - the freeform shape is part of the galette's rustic charm.
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Step 10: Bake at 400°F for 30-35 minutes until crust is golden and tomatoes are tender, cool for 15 minutes before slicing - resting sets the filling.

Nutrition Facts

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Calories 320

Protein 10g

Carbs 28g

Fiber 2g

Sugar 4g

Fat 20g

Sodium 280mg

Potassium N/A

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Serving Suggestions

Serve warm or at room temperature to allow the flavors to shine. Cut into wedges and garnish with fresh basil leaves and a drizzle of good olive oil. Pair with a simple arugula salad dressed with lemon vinaigrette for a complete meal. For entertaining, present the whole galette on a wooden board for rustic charm before slicing.

How to Store?

Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness to the crust. The galette does not freeze well after baking due to the tomatoes' high water content. Unbaked dough can be frozen for up to 3 months, thawed overnight before using.

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