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Hi Bold Bakers!
IN THIS RECIPE: My Tomato and Ricotta Galette recipe is ideal for a quick lunch or even a light dinner — and because it’s a galette, you do not need a pie tin or decorating skills. Simple savory.
For a savory treat, there is nothing more delicious (or easy!) as a tomato and ricotta galette. It’s made with the simplest ingredients that have proven, time and time again, to be made for each other.
You’ll be impressed with not only how tasty this humble galette is, but how much you actually adore it — it looks so cute all nestled up in its little crispy, flaky crust, right? The flaky pie crust holds the whole galette together. The crust is filled with herbed ricotta cheese, juicy tomatoes, olive oil, and salt. You don’t even need a pie dish, just a baking sheet!
It’s refreshing and comforting all at the same time. It’s perfect for a light lunch. Pair it alongside a crispy salad and maybe an ice-cold glass of white wine!
What Is a Tomato and Ricotta Galette?
This galette is made using my pie crust recipe, and I recommend going for homemade here! Make some extra while you’re at it so you can freeze it and use it for future use.
Baked into the crispy pie crust is juicy, sweet tomatoes and salty ricotta cheese — simply flavored with garlic, basil, and salt and pepper.
What You Need to Make Tomato and Ricotta Galette
How to Make Tomato and Ricotta Galette
This easy is so simple, and you don’t need any fancy equipment to make it—no pie tin — just a baking sheet.
- Preheat your oven to 400°F (200°C) and set your baking sheet aside.
- On top of a piece of parchment paper, roll out the pie crust into a ¼-inch (6mm) thick circle, about 10-inches (25½cm). Then, place the crust and the parchment paper onto your baking sheet. If you have excess paper, be sure to trim it away.
- Mix the ricotta, garlic, basil, and salt in a medium bowl. Spread this mixture onto the pie crust. Be sure to leave a 2-inch (5cm) border all around the edge of the crust.
- Slice the tomatoes into slices that are about ¼-inch (6mm). Arrange them on top of the cheese in an overlapping pattern.
- Drizzle the tomatoes with olive oil and sprinkle with flaky salt and crushed black pepper.
- If you’d like a neater-looking galette, trip the edges, fold the pastry over, and pleat.
- Brush the pastry all over with egg wash and bake for 30-40 minutes, until the crust is golden brown.
- Allow the galette to cool for 10 minutes before serving.
Gemma’s Pro Chef Tips for Making Tomato Ricotta Galette
- This pie crust freezes really well, so if you’re taking the time to make this galette, make a few extra servings. Wrap it well and freeze it for future use!
- Bring your ricotta to room temperature; it will be easier to mix.
- Make sure you use the best tomatoes you can find for the best flavor. Sliced Roma tomatoes or halved cherry tomatoes might be the best option if you are making this out of season.
- You can mix ¼ cup (2oz/57g) goat cheese into the ricotta cheese mixture for added flavor.
- Feel free to use different herbs instead of basil – sage or thyme would also be lovely in this tart!
How Do I Store Tomato and Ricotta Galette?
Store any leftovers well covered in your refrigerator for up to two days.
Make More Pie & Galettes!
- Summer Fruit Galette
- Mushroom Galette
- The Only Blueberry Pie Recipe You’ll Ever Need
- Perfect Peach Pie
- Classic Homemade Cherry Pie
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Tomato and Ricotta Galette Recipe
- 1 recipe pie crust
- 1 cup (8oz/225g) ricotta cheese (at room temperature)
- 2 garlic cloves (crushed)
- 10 basil leaves (chopped)
- ½ teaspoon salt
- 2-3 ripe tomatoes
- 2 tablespoons extra virgin olive oil
- Flaky salt and crushed black pepper (for sprinkling)
- Egg wash
- Preheat the oven to 400°F (200°C). Set a baking sheet aside.
- On a piece of parchment paper, roll out the pie crust into a ¼-inch (6mm) thick circle, about 10-inches (25½cm), and then place the crust and the parchment onto your baking sheet. Trim away any excess paper.
- In a medium bowl, mix together the ricotta, garlic, basil, and salt and then spread this mixture onto the pie crust, leaving a 2-inch (5cm) border all around the edge of the crust.
- Slice the tomatoes into ¼-inch (6mm) thick slices and arrange in an overlapping pattern over the cheese.
- Drizzle the tomatoes with the olive oil and then sprinkle with the flaky salt and crushed black pepper.
- Trim the edges of the pastry if you want a neater look and then fold the pastry over the filling, allowing the edges to pleat.
- Brush the pastry all over with the egg wash and bake for 30-40 minutes, until the crust is golden brown.
- Let cool for 10 minutes before serving. Store leftovers well covered in the refrigerator for up to 2 days.