Tomato Ricotta Galette

Emma

Food Blogger | Recipe Enthusiast🍲
Tomato Ricotta Galette

Discover the perfect fusion of a pizza and a flaky crust in this Tomato Ricotta Galette! 🌞🍅 With a medley of juicy heirloom tomatoes and creamy ricotta cheese, this savory galette promises to be a delightful addition to any occasion. 

Whether it’s a casual gathering or an elegant dinner, it’s a taste of pure bliss!

Ingredients: 

For the Galette Dough:

  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, frozen
  • 1/4 cup ice water

For the Tomato Ricotta Filling:

  • 2 tsp olive oil (plus extra for drizzling)
  • 1/3 cup finely chopped onion
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Scant 1/4 cup feta cheese
  • 1/4 tsp kosher salt
  • 2-3 tomatoes, sliced 1/4 inch thick (about 1 1/2 cups sliced tomatoes)
  • Salt and pepper to taste

Assembly:

  • 1 large egg
  • 1 tbsp water
  • Fresh parsley leaves (chopped) for garnish
  • Grated Parmesan cheese for garnish
Tomato Ricotta Galette

Instructions:

  1. Prepare the Galette Dough: In a medium bowl, mix flour and salt. Grate frozen butter into the flour and work it with your fingers until coarse crumbs form. Gradually add ice water and incorporate it into the dough. Do not overwork the dough. Shape it into a ball, wrap in plastic, and refrigerate for at least an hour.
  2. Make the Filling: In a pan, heat olive oil and cook onions until soft and translucent. Set aside to cool. In a small bowl, cream ricotta, Parmesan, and feta cheese. Stir in the cooked onions and salt. Spread the mixture in the center of the dough, leaving a 2-inch perimeter. Arrange tomatoes on top, then fold and pleat the edges of the dough over the tomatoes. Drizzle with olive oil, salt, and pepper.
  3. Brush with Egg Wash: Whisk the egg and water together and lightly brush the dough. Transfer the galette onto a baking sheet lined with parchment paper.
  4. Bake to Perfection: Bake at 400°F for about 30 minutes until the crust turns golden brown. Sprinkle with fresh parsley and grated Parmesan cheese. Let it sit for 5 minutes before slicing. Savor it warm!

Notes or Tips:

  • Prepare the dough in advance to save time when entertaining.
  • The dough can be made up to three days ahead or stored tightly sealed in the freezer.
  • Freeze the rolled-out dough for easy assembly.

Serving Suggestions: 

Pair this scrumptious Tomato Ricotta Galette with a refreshing arugula salad and a glass of chilled rosé. Ideal for brunch or a sophisticated evening soiree! 🥗🍷

Storage and Reheating: 

Any leftovers can be refrigerated for a day. Reheat in the oven to maintain the flaky crust and enjoy the irresistible flavors all over again! 🍽️

Print
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Tomato Ricotta Galette

Tomato Ricotta Galette

Enjoy the perfect fusion of pizza and flaky crust in our Tomato Ricotta Galette! Packed with juicy tomatoes and creamy ricotta, it’s pure bliss for any occasion. 🍅🧀🥧

  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • For the Galette Dough:
    • 1 cup all-purpose flour
    • 1/2 tsp salt
    • 1/2 cup unsalted butter, frozen
    • 1/4 cup ice water
  • For the Tomato Ricotta Filling:
    • 2 tsp olive oil (plus extra for drizzling)
    • 1/3 cup finely chopped onion
    • 1/2 cup ricotta cheese
    • 1/2 cup grated Parmesan cheese
    • Scant 1/4 cup feta cheese
    • 1/4 tsp kosher salt
    • 23 tomatoes, sliced 1/4 inch thick (about 1 1/2 cups sliced tomatoes)
    • Salt and pepper to taste

Instructions

    • Prepare the Galette Dough: Mix flour and salt, grate frozen butter into flour, add ice water, form into a ball, and refrigerate for an hour.
    • Make the Filling: Cook onions in olive oil, mix with cheeses, spread on dough, top with tomatoes, fold dough edges, and drizzle with oil.
    • Brush with Egg Wash: Whisk egg and water, brush dough.
    • Bake: Bake at 400°F for 30 minutes, garnish with parsley and Parmesan.

Notes

  • Prepare dough in advance for convenience.
  • Dough can be made ahead or frozen.
  • Serve with arugula salad and rosé.
  • Author: Emma
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Appetizer
  • Method: Baking
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/6 of galette
  • Calories: 1912kcal
  • Sugar: 11g
  • Sodium: 2709mg
  • Fat: 139g
  • Saturated Fat: 82g
  • Trans Fat: 0g
  • Carbohydrates: 117g
  • Fiber: 7g
  • Protein: 53g
  • Cholesterol: 530mg

Keywords: Galette, Tomato, Ricotta, Heirloom Tomatoes

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