Tomato galette is an easy, beautiful, and delicious recipe with a rich yet refreshing tomato flavor.
It combines a flakey homemade crust with creamy ricotta filling, juicy tomatoes, and a wonderful harmony of dried and fresh herbs.
Table of Contents
You’ll love this tomato galette recipe because it’s straightforward to make and combines the best of French and Italian cooking into a visually stunning dish that bursts with Mediterranean flavors.
The flakey galette pastry hugs a filling with ricotta, parmesan, and cherry or heirloom tomatoes seasoned in olive oil, garlic, and herbs.
You can make the homemade crust in a food processor with flour and butter (or non-dairy butter) in about 5 minutes.
As it bakes, the crust turns golden and flakey, and the tomatoes soften, become juicy and burst with flavor.
You can serve this warm or cold as a starter, main, or side dish. It’s excellent for potlucks, cookouts, and summer or early autumn dinners.
Ingredients & Substitutions
For the crust
- Flour: we recommend all-purpose flour.
- Butter: you can use unsalted butter or non-dairy butter.
- Salt: we use sea salt.
- Cold water: cooled with a couple of ice cubes.
For the filling
- Ricotta: you can use dairy or non-dairy ricotta.
- Parmesan: you can use grated parmesan cheese or a vegan cheese alternative.
- Lemon zest: it adds a beautiful lemon aroma to the filling.
- Basil: fresh basil leaves for the filling and garnishing of the tomato galette. Substitute fresh thyme for basil.
- Tomatoes: we use cherry tomatoes. Substitute plum, date, heirloom, roma, or vine tomatoes for cherry tomatoes.
- Olive oil: we recommend extra virgin olive oil.
- Oregano: use dried oregano or fresh oregano. Substitute Italian seasoning.
- Garlic: fresh.
- Salt & Pepper.
- Flaky sea salt: optional for garnish.
How to make tomato galette
Make the pastry dough
To a food processor, add flour and salt and pulse twice to combine.
Add cubed cold butter and pulse until the butter has absorbed all the flour.
Note: you could do this by hand, in a large bowl, combining the flour and butter with a fork.
Add the iced water and pulse a few more times till fully absorbed.
Transfer the dough onto a worktop and compact it into a disc. Transfer it to an airtight container and let it cool in the fridge for 15 minutes.
Tip: there is no need to knead the dough. Also, plastic wrap works too, but an airtight container is less wasteful.
Make the filling
In a bowl, combine ricotta, grated parmesan, finely chopped basil leaves, grated lemon zest, salt, and black pepper. Set aside.
In another bowl, toss halved cherry tomatoes with olive oil, salt, pepper, and dried oregano. Set aside.
Make the tomato galette
Preheat the oven to 400°F or 200°C.
Put the dough between two sheets of parchment paper and roll it out with a rolling pin to about 13 inches or 33 cm wide.
Transfer the dough and the sheet of parchment paper onto a baking sheet. Remove parchment paper on top.
Spread the ricotta mixture on the dough, leaving about 1.5 inches (3.5 cm) of space from the edges of the dough.
Arrange the tomatoes cut side up on the ricotta, drizzle with some tomato juice leftover in the bowl, and sprinkle with dried oregano.
Fold the edges of the dough over the filling. Help yourself by pulling in the corners of the parchment paper. Brush the dough with milk or non-dairy milk.
Bake at 400°F or 200°C for 50 to 55 minutes, or until the crust is golden brown on top.
Let cool down, then transfer onto a serving platter, garnish with fresh basil leaves and optionally some flaky sea salt before slicing and serving it.
The blueberry galette has the same flakey crust as our tomato galette but is filled with juicy, sweet, and tangy blueberries.
It’s straightforward to make and delicious as a summer dessert served with a scoop of vanilla ice cream.
Serve with fresh salads and veggies, such as:
- Avocado salad (avocado, red onion, bell pepper, parsley, olive oil, etc.)
- Easy side salad (lettuce, carrot, red onion, celery, cherry tomatoes, olive oil, etc.)
- Grilled asparagus (asparagus, salt, pepper, olive oil, etc.)
- Sautéed green beans (garlic, green beans, olive oil, salt, pepper, etc.)
- Air fryer zucchini (paprika, garlic powder, zucchini, olive oil, etc.)
Make ahead: tomato galette is an excellent recipe to make a few hours ahead of time because you can serve it at room temperature. Also, you can make the galette and freeze it before baking it.
Room temperature: keep the galette at room temp if you serve it on the same day.
Refrigerator: store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: you can serve the galette at room temperature, cold from the fridge, or reheat it in the microwave for 30 to 60 seconds.
Freezer: you can freeze the galette before baking it for up to 3 months. Bake from frozen. We don’t recommend freezing baked tomato galette.
More cherry tomato recipes
Get more tomato inspiration with these juicy, red dishes:
- Cherry tomato pasta (coming soon)
- Tomato confit (sugar, cherry tomatoes, oregano, garlic, olive oil, etc.)
- Easy tomato salad (basil, tomatoes, red onion, balsamic vinegar, etc.)
- Bruschetta (cherry tomato, basil, balsamic vinegar, bread, garlic, etc.)
- Spaghetti pomodoro (canned tomatoes, spaghetti, basil, garlic, olive oil, etc.)
More pies and tarts
If you love pies and tarts, try these sweet baking ideas:
- Easy crostata (apricot jam, flour, vanilla extract, butter or vegetable oil, sugar, etc.)
- Vegan lemon tart (sugar, lemon, baking powder, turmeric, plant milk, etc.)
- Blueberry tart (blueberries, lemon, flour, cornstarch, sugar, vegetable oil, etc.)
- Apple tart (apples, cinnamon, lemon, apricot jam, flour, sugar, etc.)
For many more starter ideas, check out our starters category page.
- Food processor
- Rolling pin
- 1½ cups all-purpose flour
- 5 ounces butter or non-dairy butter
- 2 tablespoons iced water
- ½ teaspoon salt
- 1 cup ricotta or non-dairy ricotta
- ½ cup grated parmesan or non-dairy cheese
- 15 leaves basil + more for garnish
- 1 lemon the grated zest
- ½ teaspoon salt
- 1 twist black pepper
- 1 pound cherry tomatoes halved
- 1 tablespoon extra virgin olive oil
- ½ clove garlic grated
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
MAKE PASTRY DOUGH
- To a food processor, add 1½ cups all-purpose flour and ½ teaspoon salt and pulse twice to combine.Add 5 ounces butter (cubed and cold) and pulse until the butter has absorbed all the flour.
- Add 2 tablespoons iced water and pulse a few more times till fully absorbed.
- Transfer the dough onto a worktop and compact it into a disc. Put it in an airtight container and let it cool in the fridge for 15 minutes.
- In a bowl, combine 1 cup ricotta, ½ cup grated parmesan, 15 leaves basil (finely chopped), the grated zest of 1 lemon, ½ teaspoon salt, and 1 twist black pepper. Set aside.
- In another bowl, toss 1 pound cherry tomatoes (halved) with 1 tablespoon extra virgin olive oil, ½ clove garlic (grated), ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
MAKE TOMATO GALETTE
- Preheat the oven to 400°F or 200°C.Put the dough between two sheets of parchment paper and roll it out with a rolling pin to about 13 inches or 33 cm wide.Transfer the dough and the sheet of parchment paper onto a baking sheet. Remove parchment paper on top.
- Spread the ricotta mixture on the dough, leaving about 1.5 inches (3.5 cm) of space from the edges of the dough.
- Arrange the tomatoes cut side up on the ricotta, drizzle with some tomato juice leftover in the bowl, and sprinkle with dried oregano.
- Fold the edges of the dough over the filling. Help yourself by pulling in the corners of the parchment paper. Brush the pastry with milk or non-dairy milk.
- Bake at 400°F or 200°C for 50 to 55 minutes, or until the crust is golden brown on top.Let cool down, then transfer onto a serving platter, garnish with fresh basil leaves and optionally some flaky sea salt before slicing and serving it.
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