Cherry Tomato Galette with Parmesan Crust
This Cherry Tomato Galette is the recipe I make every single summer the moment tomatoes are at their peak. A Parmesan-thyme crust that is flakier and more flavorful than any standard pie dough gets spread with a layer of creamy whipped ricotta, then piled high with cherry tomatoes tossed in olive oil, balsamic, and red pepper flakes. It bakes until the crust is deeply golden and the tomatoes are jammy, collapsing into the ricotta beneath. Serve it as a summer lunch with a green salad, a light dinner with a glass of white wine, or straight off the sheet pan at a gathering; it works every way.
Tomatoes are my favorite ingredient and tomato season is the thing I look forward to most all year. This cherry tomato galette is my peak season ritual; the recipe I come back to every summer without fail because it is the most delicious way I know to let a great tomato shine. The Parmesan-thyme crust came from wanting something more interesting than a standard pie dough; something that tasted like it belonged with the filling rather than just holding it. And the whipped ricotta layer underneath the tomatoes is what keeps everything creamy and cohesive as it bakes. If you love galettes, you will also want to try my Rustic Blackberry Galette with Basil Sugar, Heirloom Tomato Galette with Ricotta, and Courgette Galette.
Recipe Highlights: Rustic Heirloom Tomato Galette
- Inspiration: This savory galette is a nod to the rustic tarts you’ll find in Southern France and coastal Italy—think tomato pie meets crostata.
- Best Served For: Lazy summer lunches, a dinner party with friends, or as an appetizer with a glass of wine.
- What Makes It Special: The parmesan cheese in the galette dough adds a salty, nutty bite that plays perfectly off the sweet tomatoes.
- Perfect for Summer: The whipped ricotta layer melts slightly as it bakes, giving every bite a creamy texture that feels rich but not heavy. This summer tomato galette is one for the recipe card.
Ingredient Notes
The Parmesan in the crust needs to be finely grated; larger shreds won’t incorporate evenly and you will lose the cheesy depth that makes this crust worth making. Use the real stuff and grate it yourself. Cold butter is equally important; work it in quickly and get the dough in the fridge the moment it comes together. For the ricotta, use whole milk at room temperature and drain it first if it looks watery; excess liquid will make the base soggy. And for the tomatoes, peak season cherry tomatoes are the whole point; let them sit in the olive oil and balsamic while the dough chills so they absorb the flavor before they hit the oven.
How to Make A Cherry Tomato Galette
- Make the Crust: In a large bowl, mix flour, Parmesan, thyme, salt, and pepper. Add the cold butter and work it in with your fingers until the mixture resembles coarse crumbs. Drizzle in ice water a tablespoon at a time, stirring until the dough comes together. Shape into a disc, wrap, and chill for 30 minutes.
2. Prepare the Ricotta Layer: In a small bowl, whisk together ricotta, Parmesan, olive oil, and a pinch of salt until smooth.
3. Set the ricotta mixture aside.
4. Prepare the Filling: In another bowl, toss cherry tomatoes with olive oil, salt, pepper, red pepper flakes, and balsamic vinegar. Let them sit while rolling out the dough.
5. Assemble the Galette: Roll out the chilled dough on a lightly floured surface into a 12-inch round. Transfer to a parchment-lined baking sheet.
6. Spread the whipped ricotta evenly over the dough, leaving a 1 ½-inch border.
7. Arrange the tomatoes on top of the ricotta.
8. Fold the edges over, pleating as needed.
9. Final Touches: Brush the crust with an egg wash. Scatter fresh thyme stems over the top.
10. Bake: Preheat oven to 400°Fahrenheit (200°Celsius). Bake for 35–40 minutes until the crust is golden and crisp and the tomatoes are soft and jammy. Let the galette cool for 10-15 minutes before slicing. Enjoy warm or at room temperature!
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Cherry Tomato Galette with Parmesan Crust
Equipment
- Large bowl
- Medium Mixing Bowl
- Small bowl
- Pastry cutter or pastry blender
- rolling pin
- parchment paper
- Large baking sheet
- plastic wrap
- Pastry brush
- wooden spoon
- Large plate
Ingredients
For the Crust:
- 1 ¼ cups 160g all-purpose flour
- ½ cup 113g unsalted butter, cold and cubed
- ¼ cup 25g finely grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup 60ml ice water, plus more as needed
For the Whipped Ricotta Layer:
- ¼ cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon olive oil
- Pinch of kosher salt
For the Filling:
- 2 cups cherry tomatoes halved
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon balsamic vinegar
- 1 egg for egg wash
- Fresh thyme stems for topping
Instructions
Make the Crust:
- In a large bowl, mix flour, Parmesan, thyme, salt, and pepper.
- Add the cold butter and work it in with your fingers until the mixture resembles coarse crumbs.
- Drizzle in ice water a tablespoon at a time, stirring until the dough comes together.
- Shape into a disc, wrap, and chill for 30 minutes.
Prepare the Ricotta Layer:
- In a small bowl, whisk together ricotta, Parmesan, olive oil, and a pinch of salt until smooth. Set aside.
Prepare the Filling:
- In another bowl, toss cherry tomatoes with olive oil, salt, pepper, red pepper flakes, and balsamic vinegar.
- Let them sit while rolling out the dough.
Assemble the Galette:
- Roll out the chilled dough on a lightly floured surface into a 12-inch round.
- Transfer to a parchment-lined baking sheet.
- Spread the whipped ricotta evenly over the dough, leaving a 1 ½-inch border.
- Arrange the tomatoes on top of the ricotta.
- Fold the edges over, pleating as needed.
- Brush the crust with an egg wash. Scatter fresh thyme stems over the top.
Bake:
- Preheat oven to 400°Fahrenheit (200°Celsius).
- Bake for 35–40 minutes until the crust is golden and crisp and the tomatoes are soft and jammy.
- Let the galette cool for 10-15 minutes before slicing. Enjoy warm or at room temperature!
Notes
-
- Use real Parmigiano Reggiano and grate it finely. This is what makes the crust taste genuinely different from a standard pie dough. Pre-grated cheese won’t incorporate evenly and you will lose the cheesy, savory depth that sets this galette apart.
- Keep the butter ice cold. Work quickly with your hands and put the dough in the fridge the moment it comes together. Cold butter is what creates the flaky, shatteringly crisp layers in the crust.
- Drain the ricotta if it looks watery. Excess liquid in the ricotta layer will make the base soggy. A few minutes on a paper towel or a quick drain is all it takes.
- Use peak season tomatoes. This recipe is built entirely around the flavor of a great summer cherry tomato. Out of season tomatoes won’t give you the jammy, sweet, collapsing result the galette depends on.
- Storage: Store leftovers loosely covered in the fridge for up to 3 days. Reheat in a 300°F oven for 10 minutes to re-crisp the crust. Do not microwave or the crust will go soggy.