Tomato Galette

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This tomato galette features a savory pie crust speckled with herbs, topped with ripe heirloom tomatoes, and fresh ricotta, making it both incredibly easy and impressively beautiful. It’s perfect for a light summer dinner or as an appetizer for your next outdoor gathering. Using peak-season tomatoes will really make this galette stand out, especially heirloom tomatoes with their beautiful shapes and sizes. Sprinkling the tomatoes with salt and letting them sit for 10 minutes helps draw out some moisture, ensuring your galette stays nice and crisp on the bottom!

Tomato Galette

Prep Time 20 minutes
Total Time 3 hours 30 minutes
Course Dinner
Servings 8


**For the Crust:**

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • 1/2 cup 1 stick cold butter, cut into 1/2″ pieces
  • 4 tablespoons ice water
  • 1 1/2 teaspoons apple cider vinegar
  • 1 large egg lightly beaten
  • Flaky sea salt

**For the Filling:**

  • 1 pound mixed tomatoes thinly sliced
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 1/3 cup ricotta preferably whole milk
  • Freshly sliced basil for serving


  • – In a large bowl, mix flour, salt, oregano, and sugar. Add cold butter and use your hands to work it into the flour until the butter is pea-sized. Add ice water and vinegar, toss to combine. Add more water 1 tablespoon at a time until the dough comes together when squeezed. It should be moist and hold together easily, but not wet. Form into a smooth disc, cover with plastic wrap, and refrigerate for at least 2 hours.
  • – Arrange tomatoes on a paper towel-lined baking sheet, sprinkle with salt, and let sit for 10 minutes. Pat dry with paper towels.
  • – In a large bowl, gently toss tomatoes with oil, garlic, and thyme. Season with salt and pepper.
  • – Preheat oven to 425°F. Let the dough sit at room temperature for 5 to 10 minutes. On a lightly floured surface, roll the dough into a 12” circle and transfer to a large baking sheet. Spread ricotta over the dough, leaving a 1” border. Top with tomatoes, ensuring even distribution of garlic slices. Fold the edges of the dough over the tomatoes, overlapping as needed. Brush edges with beaten egg and sprinkle with flaky sea salt. Refrigerate until firm, about 15 minutes.
  • – Bake the galette until the crust is golden, 25 to 30 minutes. Let cool slightly, then top with fresh basil before serving.

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