Basil Ricotta Tomato Galette

Meta Description: This simple and rustic basil ricotta tomato galette is the perfect way to celebrate fresh, summer flavors. With a flaky, buttery crust and a creamy ricotta and tomato filling, this easy recipe is a beautiful and delicious meal.

I used to be a complete perfectionist in the kitchen, especially when it came to baking. Pies, tarts—anything with a crust—was a source of incredible anxiety. I’d fret over every crimp, every crack, and every wobble. I was convinced that if a pastry wasn’t perfectly round and immaculately presented, it was a total failure. Then, one summer, my garden exploded with tomatoes. I had cherry tomatoes, heirlooms, and Roma tomatoes in every shape and size, and I needed to use them up, fast. I wanted to make a pie, but the thought of a lattice top and a perfectly fluted edge filled me with dread.

Then I stumbled upon a recipe for a galette, and my entire perspective changed. A galette, I learned, is a rustic, free-form tart. It’s meant to be imperfect. The edges are folded haphazardly, and it’s okay if the filling peeks out a little. It’s a beautiful, forgiving mess. I decided to make a savory galette with my tomatoes, a creamy ricotta base, and a generous amount of fresh basil. As I worked, I felt a sense of liberation. I wasn’t striving for perfection; I was just creating something delicious. The result was a stunning, golden-brown tart with a flaky, buttery crust and a vibrant, flavorful filling. The tomatoes, baked until they were soft and sweet, burst with flavor against the creamy ricotta. My husband, who had been watching my kitchen transformation, took one look at the rustic beauty and said it looked like it belonged on a magazine cover. My basil ricotta tomato galette was a total home run. It was a dish that tasted incredible and looked beautiful, all without a single moment of stress.

This recipe is proof that cooking and baking can be an act of joyful creation, not a test of perfection. It’s a versatile and simple dish that works beautifully for a light lunch, a stunning appetizer, or a rustic dinner. It celebrates the fresh, simple flavors of summer and proves that a little imperfection can be a very good thing.

🌟 The Anatomy of a Perfect Galette

A great galette is all about the harmony between its three main components: the crust, the filling, and the technique. Each plays a crucial role in creating a dish that is both rustic and elegant.

First, let’s talk about the galette crust. You want a crust that is flaky, buttery, and sturdy enough to hold the filling without getting soggy. We’ll use a simple, all-butter pastry dough. The secret to a flaky crust is keeping your butter and water as cold as possible. This creates little pockets of steam as the galette bakes, which results in those beautiful, flaky layers. Using a pre-made crust is also a perfectly acceptable shortcut that will save you time and still yield a delicious result.

Next, the filling. Our ricotta tomato filling is the star of the show. The base is a creamy, tangy mixture of ricotta cheese, Parmesan cheese, and an egg to help it set. This creates a wonderful, savory custard-like layer that provides a soft landing for our beautiful tomatoes. We’ll use fresh, juicy tomatoes of different sizes and colors, which not only look beautiful but also provide a variety of flavors and textures. The addition of fresh basil, a classic partner to both tomatoes and ricotta, adds a fresh, herbaceous aroma that truly makes this dish sing.

Finally, the technique. The beauty of a savory galette is that it’s a “free-form tart.” You don’t need a special pan. You simply roll out the dough, spoon the filling into the center, and fold the edges over. It’s meant to look a little rustic and perfectly imperfect. This is a baking project that is both forgiving and rewarding.

✅ Ingredients You’ll Need

• For the All-Butter Crust:
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, very cold and cubed
  • ¼ cup ice water
• For the Ricotta Tomato Filling:
  • 1 cup whole-milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup cherry tomatoes, halved (or other tomatoes, sliced)
  • ½ cup fresh basil leaves, roughly chopped
  • 1 large egg, for egg wash

😋 Step-by-Step Baking Instructions

1. Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Add the ice water one tablespoon at a time, mixing with your hands until the dough just comes together. Be careful not to overwork it! Form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
2. Prep the filling: While the dough is chilling, prepare the filling. In a medium bowl, mix together the ricotta cheese, Parmesan cheese, beaten egg, minced garlic, salt, and black pepper. Stir until everything is well combined and set aside.
3. Prep the oven and baking sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Don’t worry about getting it perfectly round! That’s the beauty of a galette. Carefully transfer the rolled dough to your prepared baking sheet.
5. Assemble the galette: Spread the ricotta filling over the center of the dough, leaving a 2-inch border all around. Arrange the halved tomatoes on top of the ricotta mixture. Sprinkle the fresh basil over the tomatoes.
6. Fold the edges: Carefully fold the edges of the dough over the filling, creating a rustic, pleated edge. It’s okay if the folds aren’t perfect; that’s what gives a galette its charm.
7. Add the egg wash and bake: In a small bowl, whisk the egg for the egg wash. Brush the egg wash over the folded edges of the dough. This will help the crust get that beautiful golden-brown color. Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is set and bubbly.
8. Serve: Let the basil ricotta tomato galette cool for about 10 minutes on the baking sheet before carefully transferring it to a wire rack to cool slightly. Serve it warm or at room temperature.

🍽 Serving & Pairing Suggestions

This rustic galette is a beautiful and complete meal on its own, but you can turn it into a full feast with a few simple additions. For a light lunch, serve a slice with a simple side salad tossed in a balsamic vinaigrette. The tangy dressing is a perfect complement to the rich, savory galette.

For a heartier dinner, serve it with a side of grilled chicken or baked salmon. The flavors of the galette would also pair beautifully with a light soup, like a classic tomato soup or a creamy butternut squash soup.

To drink, the flavors of the tomatoes and basil are a perfect match for a light-bodied, crisp white wine, like a Sauvignon Blanc or a Pinot Grigio. For a red wine, a light Pinot Noir would also be a lovely companion. A glass of sparkling water with a hint of lemon would be a refreshing non-alcoholic option.

📝 Creative Recipe Variations

One of the best things about a savory tomato tart is that it’s a blank canvas for your own creativity. You can easily adapt it based on your favorite flavors or what’s in season.

• Add more vegetables: Feel free to add other vegetables to the filling. Sautéed onions, sliced zucchini, or some roasted red peppers would all be fantastic additions. Just be sure to cook them first to remove any excess moisture.
• Add a protein: To make this a heartier meal, you can add a cooked protein to the filling. Crumbled, cooked sausage, a little bit of prosciutto, or even some crumbled feta cheese would be delicious.
• Change the cheese: Not a fan of ricotta? You can use a different cheese. A base of herbed goat cheese or even some cream cheese would also work beautifully. You can also sprinkle a little extra mozzarella on top for a gooey, cheesy crust.
• Herb it up: If you don’t have fresh basil, you can use other fresh herbs. A mix of fresh oregano and thyme would give it a wonderful earthy flavor. You can also add some dried herbs to the crust for a subtle flavor boost.

❓ Common Questions & Troubleshooting

My crust is soggy. What went wrong?

The most common reason for a soggy crust is a filling that is too wet. The tomatoes contain a lot of liquid, so it’s important to use a firm dough and to pre-bake the crust for a few minutes if you’re worried about sogginess. You can also salt the sliced tomatoes and let them sit for 15 minutes before patting them dry to draw out some of the excess moisture.

Do I have to make my own crust?

No, you don’t! Using a store-bought pie crust or a sheet of puff pastry is a fantastic shortcut. Just roll it out, fill it, and bake it! The final result will still be delicious, and it’s a great way to save time.

Can I make this ahead of time?

Yes, you can. You can prepare the crust and the filling separately up to a day in advance. Store the dough in the refrigerator and the filling in an airtight container. You can then assemble and bake the galette right before you want to serve it. This is a great way to save time if you are hosting.

What is a galette?

A galette is a rustic, free-form pastry that can be sweet or savory. It’s made by rolling out a single crust of dough, placing a filling in the center, and folding the edges up over the filling. It is a more casual and forgiving version of a traditional tart or pie, and it’s meant to look imperfect.

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving size. This data is for a standard serving and may change with substitutions.

❤️ My Final Thoughts

This basil ricotta tomato galette is more than just a recipe; it’s a lesson in embracing imperfection and finding joy in the creative process. It’s a beautiful, delicious dish that celebrates the simple, fresh flavors of summer. It’s a wonderful, forgiving baking project that is perfect for both beginners and experienced bakers alike.

I hope this recipe inspires you to let go of perfection in the kitchen and to find new ways to use up your fresh, seasonal produce. It’s a wonderful way to create a meal that is both healthy and deeply satisfying. I’d love to hear how your galette turned out and what kind of delicious variations you came up with. Happy baking!