Tomato and Ricotta Galette
A rustic summer galette with buttery puff pastry, creamy ricotta, and sweet salted tomatoes. The ricotta is strained overnight for extra richness, while thyme, garlic, and lemon zest lift the flavour. Salting the tomatoes before baking draws out excess moisture, keeping the pastry crisp and golden.
This tart is simple but feels special, ideal for relaxed summer meals. You can play with the ricotta base, adding dried basil, nutmeg, or even chilli for a twist. For an extra flourish, tear open a ball of mozzarella or burrata in the middle of the tart just before serving.
I bake this on a round perforated pizza tray, as the airflow helps the pastry base cook through without going soggy. Serve with fresh basil leaves scattered over and a crisp salad for balance.
Tomato and Ricotta Galette
A rustic tomato galette with buttery puff pastry, creamy ricotta, and sweet salted tomatoes. A crisp, golden tart perfect for summer entertaining.
Ingredients
- 500g ricotta
- 8–10 firm medium tomatoes
- 1 teaspoon thyme leaves
- 1 small clove garlic, finely grated
- Finely grated zest of 1 lemon
- 40g Parmesan, finely grated
- 800g puff pastry
- 1 egg, whisked, for brushing pastry
- Plain flour, for dusting
Instructions
- The night before, mix the ricotta with 1 teaspoon of salt. Spoon into a muslin-lined sieve, fold over, and set above a bowl in the fridge overnight to strain.
- Slice the tomatoes and place them in a colander. Sprinkle lightly with salt and leave for 10–15 minutes to draw out excess liquid, then pat dry with kitchen paper.
- On a lightly floured surface, roll the puff pastry into a large circle, about 40cm wide and 3–4mm thick. Transfer to a lined baking tray or, ideally, a perforated pizza tray.
- Mix the strained ricotta with the thyme, garlic, and lemon zest. Taste and season with salt and pepper. Spread evenly over the pastry, leaving a 5cm border. Sprinkle with Parmesan and arrange the tomatoes evenly on top.
- Fold the pastry edges inwards so they just overlap the outer 2–3cm of the filling, pleating as you go to form a rustic galette edge. Brush the exposed pastry with the whisked egg.
- Bake at 200°C (180°C fan) for 35–40 minutes, until the pastry is crisp and golden and the tomatoes are tender. Cool slightly before slicing. Serve warm or at room temperature, with basil scattered over if you like.
Nutrition Facts
Calories
370Fat
24 gCarbs
29 gSugar
4 gProtein
12 gApproximate values per serving
Ingredients and sourcing tips
Practical sourcing advice
Tomatoes carry the flavour here, so choose heritage or vine-ripened ones. Salting them first draws out moisture and keeps the pastry crisp. Strain the ricotta overnight to make it thicker and creamier, then use all-butter puff pastry for a richer, flakier finish.
Quality or ripeness
Pick firm, fragrant tomatoes with good colour and no soft spots. They should slice neatly without leaking. Ricotta should taste fresh and milky, not sour, and hold gentle peaks after straining.
Substitutions
Swap thyme for basil or oregano, or Parmesan for Pecorino if you like a sharper edge. If tomatoes are watery, dust fine breadcrumbs over the ricotta before layering. For extra flair, add a ball of mozzarella or burrata in the centre and cut it open at the table.
Variations and dietary swaps
Dairy free or vegan
Use a thick plant-based ricotta and vegan hard cheese. Most puff pastries are dairy free, but check the label. Brush the crust with olive oil instead of egg.
Gluten free
Use a gluten-free puff pastry and dust with gluten-free flour for rolling.
Ingredient adaptations
Any tomatoes work, from beef to cherry varieties. Heirloom types look especially good. Try dried basil and nutmeg in the ricotta for warmth, or chilli flakes for a little heat.
Kitchen notes
Tips and pitfalls to avoid
Strain the ricotta overnight and salt the tomatoes first to stop the base from turning soggy. Bake on a perforated tray for airflow and a crisp crust. Keep the pastry cold before baking so it puffs properly. Taste the ricotta before seasoning, as it may already be salty.
Timing and texture cues
Look for golden edges and a base that feels firm when lifted. Tomatoes should be soft but intact. If the crust browns too quickly, lower the oven to 180°C and bake a few minutes longer.
Leftovers
Reheat on a hot tray at 200°C for 10 minutes to revive the crispness. Avoid microwaving, which softens the pastry.
Make-ahead or storage
Strain the ricotta and salt the tomatoes a few hours in advance. Mix the ricotta filling ahead if needed, then assemble just before baking. Once cooked, the tart keeps for up to 3 days in the fridge and reheats best in a hot oven.
Serving suggestions
How to serve
Rest for 10 minutes before slicing so the pastry sets. Serve warm with basil and a drizzle of olive oil. Add burrata or mozzarella in the centre for a touch of drama. It’s also good at room temperature, but avoid serving chilled as the texture and flavour flatten.
Drinks or sides to pair
A lemony green salad cuts through the richness. Pair with a chilled Sauvignon Blanc, light Italian white, or dry rosé.
