Easy Cherry Tomato Galette Recipe with Parmesan Crust
You’re going to love my Cherry Tomato Galette with parmesan-thyme crust and whipped ricotta! If you’ve never had a cherry tomato galette, this is your sign. A savory, golden brown crust filled with jammy, sweet tomatoes and creamy ricotta—it’s everything good about summer in one slice. Simple ingredients, incredible flavor, and it looks way fancier than the effort it takes.
My Love of Tomatoes
Tomatoes are one of those ingredients I wait all year for. There’s nothing like that burst of sweetness from a ripe cherry tomato, still warm from the sun. I use them constantly—from this cherry tomato galette recipe to my cherry tomato confit and cherry tomato focaccia (if you haven’t tried it yet, you’re missing out). It’s that balance of acid and sweetness that brings dishes to life—and makes them so easy to pair with olive oil, fresh herbs, and flaky crusts.
If you’re looking for more galettes, try my courgette galette made with zucchini or my heirloom tomato galette for something savory, or my blackberry galette for something sweet!
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
- Heirloom Cherry Tomatoes: Go for a mix of colors if you can find them—look for tomatoes that are firm but not hard, and avoid any that feel too soft. If they’re really juicy, dry them slightly with paper towels before assembling to avoid excess moisture. If you want to use tomato slices instead, I have a lovely heirloom tomato galette that’s delicious too! (I love heirloom tomatoes, clearly!) Love tomatoes? Try my Cherry Tomato Butter Recipe (Perfect for Pasta Sauce)!
- Parmesan Cheese: Use the real stuff and finely grate it yourself—it makes a big difference in the crust’s flavor and texture. It also helps the flour mixture bind more evenly.
- Cold Unsalted Butter: This is your key to a flaky crust. Use a pastry cutter or your fingers to work it into the purpose flour until it resembles the size of peas.
- Ricotta Cheese: Use whole milk ricotta at room temperature for best results. If yours has extra liquid, drain it first or give it a quick spin in a food processor to make it ultra-smooth.
Suggested Ingredient Substitutions and Additions
- Swap Ricotta for Goat Cheese: Adds more tang and richness.
- Add Caramelized Onions: A spoonful under the tomatoes adds deep flavor and complements the sweet tomatoes.
- Use Puff Pastry Instead: Don’t want to make your own dough? Store-bought puff pastry is a great shortcut—just dock it with a fork before baking.
- Add Fresh Basil or Lemon Zest: Right before serving, sprinkle with basil leaves or a touch of lemon zest for freshness and contrast.
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 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!
Expert Tips From My Kitchen
- Chill your dough! Warm butter = no flake.
- If your tomatoes are super juicy, dry them a little on paper towels to reduce tomato juice pooling.
- Don’t skip the egg wash—it’s key for that shiny, golden crust.
- Bake on a parchment-lined baking sheet to avoid sticking and ease cleanup.
- You must let the galette rest for 10-15 minutes before serving it.
Serving Suggestions
- Wine Pairing: A crisp Sancerre or a chilled rosé is perfect with this savory galette.
- As a starter: Slice into thin wedges and serve with a simple green salad.
- For brunch: Add a soft-poached egg on top of each slice.
- Elevate it: Drizzle with olive oil and scatter some shaved Parmesan cheese just before serving.
Storage Instructions
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on a large baking sheet in a 325°Fahrenheit (165°Celsius) oven until warmed through—don’t microwave or you’ll lose the flaky crust.
- This galette can be made ahead—assemble, wrap tightly in plastic wrap, and freeze before baking. Bake straight from frozen, adding 10–15 minutes to the bake time.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Cherry Tomato Galette with Parmesan Crust & Ricotta
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
- Keep the Butter Cold: Always start with cold butter and work quickly when making the galette dough—it’s the key to getting that ultra-flaky crust.
- Dry the Tomatoes: After tossing the heirloom cherry tomatoes, lightly pat them with paper towels to remove excess moisture. It helps avoid a soggy bottom.