Rustic and golden, this buttery galette crust is filled with creamy herbed ricotta and topped with vibrant heirloom tomatoes—finished with a drizzle of basil garlic oil and a sprinkle of sesame seeds for a colorful summer showstopper.
Why You’ll Love This Recipe
This Heirloom Tomato Galette with Herbed Ricotta is the epitome of a summer dish that combines fresh, vibrant ingredients with a buttery, flaky crust. The richness of the herbed ricotta complements the sweet, juicy tomatoes, while the sesame seeds and basil garlic oil provide a delightful finishing touch. Perfect for brunches, dinner parties, or a light afternoon snack, this galette offers both sophistication and comfort in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 tsp salt
- 3–4 tbsp ice water
- 1 egg, beaten (for egg wash)
- 1 tbsp mixed sesame seeds (optional, for garnish)
For the Filling:
- 1 cup ricotta cheese
- 1 garlic clove, minced
- 1 tbsp chopped fresh basil
- 1 tbsp chopped chives
- Salt and pepper, to taste
For the Topping:
- 2–3 heirloom tomatoes, thinly sliced
- Olive oil, for drizzling
- Fresh basil leaves, for garnish
Optional Basil Garlic Oil:
- 2 tbsp olive oil
- 1 tbsp finely chopped fresh basil
- 1 small garlic clove, finely minced
- Pinch of salt
Directions
- In a bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the ricotta, garlic, basil, chives, salt, and pepper. Mix until smooth and set aside.
- Roll the chilled dough on a floured surface into a 12-inch circle. Transfer it to the prepared baking sheet.
- Spread the ricotta mixture in the center of the dough, leaving a 2-inch border around the edges. Arrange the sliced tomatoes on top of the ricotta.
- Fold the dough edges over the filling, pleating the dough as necessary to form a rustic crust.
- Brush the crust with the beaten egg wash and sprinkle sesame seeds over the edges. Bake for 35–40 minutes, or until the crust is golden and crisp.
- For the basil garlic oil, combine the olive oil, basil, garlic, and a pinch of salt in a small bowl. Drizzle over the baked galette just before serving.
- Garnish with fresh basil leaves and serve warm.
Servings and Timing
- Servings: 6
- Prep time: 15 minutes (excluding chilling time)
- Cook time: 40 minutes
- Total time: 55 minutes
Variations
- Cheese swap: You can substitute ricotta with goat cheese or cream cheese for a different flavor profile.
- Vegetable options: Add sautéed spinach or roasted peppers to the ricotta filling for extra texture and flavor.
- Herb variations: Use thyme or oregano instead of basil and chives for a different herbaceous twist.
- Gluten-free: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
Storage/Reheating
- Storage: Leftover galette can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10–15 minutes, until warm and the crust regains its crispness.
FAQs
Can I make the dough in advance?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before rolling it out.
Can I use store-bought pastry for the crust?
Absolutely! If you’re short on time, feel free to use store-bought pie dough or puff pastry instead of making the dough from scratch.
What is the best way to slice heirloom tomatoes?
For a galette, it’s best to slice the tomatoes thinly to ensure they cook evenly and don’t release too much moisture, which can make the crust soggy.
Can I use regular ricotta instead of whole milk ricotta?
Yes, you can use regular ricotta, but whole milk ricotta gives a creamier texture and richer flavor.
Can I freeze the galette?
You can freeze the assembled galette (before baking) for up to 1 month. To bake, no need to thaw—simply bake it from frozen, adding an extra 5–10 minutes to the cooking time.
What type of tomatoes are best for this recipe?
Heirloom tomatoes work wonderfully because of their sweetness and variety of colors, but you can also use Roma or vine-ripened tomatoes if heirloom is not available.
How do I prevent the galette crust from getting soggy?
To prevent a soggy crust, ensure that the tomatoes are sliced thinly, and consider salting them lightly before assembling to draw out excess moisture. You can also pre-bake the crust for a few minutes before adding the filling.
Can I use other oils for drizzling?
Yes, you can substitute olive oil with avocado oil or a flavored oil like truffle oil, depending on your preference.
Can this galette be served cold?
While the galette is best served warm, it can be enjoyed at room temperature or even chilled as a refreshing summer appetizer.
How do I make the crust more flaky?
For a flakier crust, ensure your butter is cold and handle the dough as little as possible to avoid warming the butter. You can also add a tablespoon of vinegar to the dough for added tenderness.
Conclusion
This Heirloom Tomato Galette with Herbed Ricotta is an inviting, savory treat that is perfect for showcasing the season’s best tomatoes. The combination of creamy ricotta, vibrant tomatoes, and a flaky, buttery crust makes for a dish that’s as visually appealing as it is delicious. Whether served at a dinner party or a casual family meal, it will surely impress and satisfy your guests.
Print
Heirloom Tomato Galette with Herbed Ricotta
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Une croûte de galette rustique et beurrée remplie de ricotta crémeuse aux herbes et garnie de tomates anciennes vibrantes, agrémentée d’huile d’ail au basilic et de graines de sésame pour une friandise estivale colorée.
Ingredients
- Pour la croûte :
- 1 1/4 tasse de farine tout usage
- 1/2 tasse de beurre froid non salé, coupé en cubes
- 1/4 cuillère à café de sel
- 3 à 4 cuillères à soupe d’eau glacée
- 1 œuf battu (pour la dorure)
- 1 cuillère à soupe de graines de sésame mélangées (facultatif, pour la garniture)
- Pour la garniture :
- 1 tasse de fromage ricotta
- 1 gousse d’ail hachée
- 1 cuillère à soupe de basilic frais haché
- 1 cuillère à soupe de ciboulette hachée
- Sel et poivre, au goût
- Pour la garniture :
- 2 à 3 tomates anciennes, coupées en fines tranches
- Huile d’olive, pour arroser
- Feuilles de basilic frais, pour la garniture
- Huile d’ail et basilic en option :
- 2 cuillères à soupe d’huile d’olive
- 1 cuillère à soupe de basilic frais finement haché
- 1 petite gousse d’ail, finement hachée
- Une pincée de sel
Instructions
- Dans un saladier, mélanger la farine et le sel. Incorporer le beurre jusqu’à obtenir une pâte granuleuse. Ajouter progressivement de l’eau glacée jusqu’à obtenir une pâte homogène. Filmer et réserver au réfrigérateur 30 minutes.
- Préchauffer le four à 200 °C. Recouvrir une plaque à pâtisserie de papier sulfurisé.
- Dans un petit bol, mélanger la ricotta avec l’ail, le basilic, la ciboulette, le sel et le poivre.
- Étalez la pâte en un cercle de 30 cm de diamètre sur un plan de travail fariné. Transférez-la sur une plaque de cuisson. Étalez le mélange de ricotta au centre, en laissant une bordure de 5 cm.
- Disposer les tranches de tomates sur la ricotta. Replier les bords de la pâte sur la garniture, en les plissant si nécessaire.
- Badigeonnez la croûte de dorure à l’œuf et parsemez de graines de sésame. Enfournez pour 35 à 40 minutes, jusqu’à ce qu’elle soit dorée et croustillante.
- Pour l’huile au basilic, mélanger les ingrédients dans un petit bol. Verser sur la galette cuite avant de servir. Décorer de basilic frais.
Notes
- Bien refroidir la pâte pour garantir une croûte plus feuilletée.
- Utilisez une variété de tomates anciennes pour plus de couleur et de saveur.
- Pour une saveur d’ail plus intense, faites rôtir l’ail avant de le mélanger à la ricotta.
- N’hésitez pas à expérimenter avec d’autres herbes fraîches dans la garniture à la ricotta, comme le thym ou l’origan.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
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