Tomato Galette with Whipped Ricotta
Highlighted under: Baking & Desserts
I absolutely love making this Tomato Galette with Whipped Ricotta! The combination of flaky pastry and juicy tomatoes is simply irresistible, especially when topped with creamy whipped ricotta. Each bite bursts with flavor, making it a perfect dish for summer gatherings or a cozy dinner at home. The rustic presentation is also a showstopper, and it’s surprisingly easy to put together. Trust me, once you try it, it will quickly become one of your favorite recipes to impress family and friends.
When I first made this galette for a summer picnic, I was blown away by how well the flavors came together. The fresh tomatoes paired with the whipped ricotta create a beautiful balance of textures and tastes. I decided to season the ricotta with fresh herbs, which elevates the dish tremendously and makes it truly standout.
One tip I picked up is to let the pastry rest before rolling it out. This not only makes it easier to handle, but it also results in a flakier texture once baked. Serving it warm with a drizzle of olive oil takes it over the top!
Why You Will Love This Recipe
- The flaky crust adds a delightful crunch.
- Fresh, juicy tomatoes bring a burst of flavor.
- Whipped ricotta provides an incredibly creamy contrast.
- Perfect for both casual and formal occasions.
Key Techniques for Perfecting Your Galette
To achieve the perfect flaky crust for your Tomato Galette, chilling the butter is essential. This prevents it from melting too quickly during baking, allowing steam to create those desirable layers. Make sure your butter is cubed and chilled just before mixing with the flour and salt. Use a pastry cutter or your fingers to gently combine until the mixture resembles coarse crumbs, which helps maintain that flaky texture.
When rolling out your pastry, aim for about 1/8-inch thickness, which is ideal for holding the filling without tearing. Use a floured surface and a rolling pin to achieve an even thickness. If you find the dough sticking, a light dusting of flour will help, but be careful not to over-flour, as it can toughen the crust.
Ingredient Insights
Quality ingredients are crucial for this recipe, especially the tomatoes. Opt for ripe, seasonal tomatoes as they provide the juiciness and flavor that characterize this galette. Heirloom varieties can add a rainbow of colors and unique tastes; just be sure to slice them evenly to ensure uniform cooking.
When it comes to the ricotta, using fresh ricotta can elevate the dish. If you can find it, opt for a whole milk version for a creamier texture. If you’re looking for a lighter option, you can substitute part of the ricotta with Greek yogurt, but this will slightly alter the flavor and texture. Always adjust seasoning to balance the tartness from any yogurt.
Ingredients
Ingredients
For the Pastry
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4–5 tablespoons ice water
For the Filling
- 3 medium ripe tomatoes, sliced
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
Instructions
Make the Pastry
In a bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in enough ice water to form a ball.
Prepare the Filling
In another bowl, beat the ricotta and heavy cream until smooth. Stir in thyme and season with salt and pepper.
Assemble the Galette
Preheat the oven to 375°F (190°C). Roll out the pastry into a circle on a floured surface. Transfer it to a baking sheet lined with parchment paper.
Bake
Fold the pastry edges over the filling, pleating as you go. Drizzle olive oil on top. Bake for 35 to 40 minutes, or until the crust is golden brown.
Serve
Let the galette cool slightly before slicing. Drizzle with additional olive oil if desired, and enjoy!
Pro Tips
- For an extra flavor boost, try adding some grated Parmesan cheese to the ricotta mixture. It adds depth and richness that complements the tomatoes beautifully.
Make Ahead and Storage Tips
You can prepare the pastry dough a day in advance; just be sure to wrap it tightly in plastic wrap to prevent drying out. Additionally, the whipped ricotta filling can also be made ahead of time. Store it in the refrigerator and stir in fresh thyme just before using to maintain its vibrant flavor.
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in the oven at 350°F (175°C) for about 10-15 minutes to avoid sogginess, ensuring the crust remains crispy.
Serving Suggestions
This Tomato Galette pairs beautifully with a simple arugula salad dressed with lemon vinaigrette. The peppery arugula complements the richness of the whipped ricotta and the acidity of the tomatoes, creating a well-balanced meal. For an added burst of flavor, consider garnishing with fresh basil leaves or a sprinkle of red pepper flakes for a touch of heat.
If you're hosting a gathering, this galette makes a stunning centerpiece. Cut into wedges and serve warm or at room temperature, allowing guests to enjoy it as a light lunch or as part of a gourmet appetizer spread.
Questions About Recipes
→ Can I use other vegetables in the galette?
Absolutely! Zucchini, bell peppers, and mushrooms work wonderfully as well.
→ Is there a gluten-free option for the pastry?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend.
→ How can I store leftover galette?
Store any leftovers in the fridge for up to 2 days. Reheat in the oven for the best texture.
→ Can I make the pastry ahead of time?
Yes, you can prepare the pastry a day in advance and keep it chilled until you're ready to bake.
Tomato Galette with Whipped Ricotta
I absolutely love making this Tomato Galette with Whipped Ricotta! The combination of flaky pastry and juicy tomatoes is simply irresistible, especially when topped with creamy whipped ricotta. Each bite bursts with flavor, making it a perfect dish for summer gatherings or a cozy dinner at home. The rustic presentation is also a showstopper, and it’s surprisingly easy to put together. Trust me, once you try it, it will quickly become one of your favorite recipes to impress family and friends.
Created by: Eleanor Briggs
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Pastry
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4–5 tablespoons ice water
For the Filling
- 3 medium ripe tomatoes, sliced
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Olive oil for drizzling
How-To Steps
In a bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in enough ice water to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
In another bowl, beat the ricotta and heavy cream until smooth. Stir in thyme and season with salt and pepper.
Preheat the oven to 375°F (190°C). Roll out the pastry into a circle on a floured surface. Transfer it to a baking sheet lined with parchment paper. Spread the whipped ricotta in the center, leaving a border. Arrange tomato slices on top and season with salt and pepper.
Fold the pastry edges over the filling, pleating as you go. Drizzle olive oil on top. Bake for 35 to 40 minutes, or until the crust is golden brown.
Let the galette cool slightly before slicing. Drizzle with additional olive oil if desired, and enjoy!
Extra Tips
- For an extra flavor boost, try adding some grated Parmesan cheese to the ricotta mixture. It adds depth and richness that complements the tomatoes beautifully.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g