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Rustic Heirloom Tomato Galette with Basil Ricotta

rustic heirloom tomato galette - featured image
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A rustic galette featuring a flaky buttery crust filled with creamy ricotta cheese, fresh basil, and juicy heirloom tomatoes. Perfect for a quick, easy, and flavorful summer meal.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons (45–60 ml) ice water
  • ¼ teaspoon salt
  • 3 medium heirloom tomatoes (about 400 g), sliced ¼-inch thick
  • 1 cup (250 g) ricotta cheese, whole milk preferred
  • 10 to 12 fresh basil leaves, chopped plus a few whole for garnish
  • 1 small garlic clove, finely minced
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons (30 ml) olive oil, plus extra for drizzling
  • Sea salt, for seasoning tomatoes and crust edges
  • Freshly ground black pepper, to taste
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits (about 3-4 minutes).
  2. Slowly drizzle 3 tablespoons ice water over mixture, stirring gently with a fork. Add more water 1 teaspoon at a time until dough clumps together when pressed. Form dough into flat disc, wrap in plastic wrap, and chill for at least 30 minutes.
  3. While dough chills, whisk ricotta cheese with lemon juice, minced garlic, pinch of salt, and black pepper until smooth. Stir in chopped basil and 1 tablespoon olive oil. Set aside.
  4. Rinse and dry heirloom tomatoes. Slice into ¼-inch thick rounds. Lay slices on paper towels to absorb excess moisture for 10 minutes.
  5. On a lightly floured surface, roll chilled dough into a roughly 12-inch circle about ⅛ inch thick. Transfer to parchment-lined baking sheet.
  6. Spread ricotta mixture evenly over dough, leaving a 2-inch border. Arrange tomato slices in overlapping circles on top. Sprinkle with sea salt, black pepper, and Parmesan if using.
  7. Fold dough edges over filling, pleating to keep circle shape. Brush crust with 1 tablespoon olive oil.
  8. Preheat oven to 400°F (200°C). Bake galette for 35-40 minutes until crust is golden and tomatoes are tender and slightly caramelized.
  9. Let galette cool on a rack for 10 minutes. Scatter fresh basil leaves on top before slicing and serving.

Notes

Keep ingredients cold to ensure flaky crust. Drain tomatoes well to prevent soggy crust. Cover crust edges with foil halfway through baking if browning too fast. Let galette cool before slicing. Breadcrumbs can be sprinkled on ricotta before tomatoes for extra moisture absorption. Dough can be made ahead and chilled or frozen.

Nutrition

Keywords: heirloom tomato galette, ricotta galette, basil ricotta pie, rustic tomato tart, summer tomato recipe, easy galette recipe, savory pie, vegetarian galette

Find it online: https://spoonette.com/rustic-heirloom-tomato-galette-recipe-easy-homemade-basil-ricotta-pie/