Summer Heirloom Tomato Galette with Ricotta Cheese

There’s something magical about biting into a buttery crust filled with juicy heirloom tomatoes and creamy ricotta cheese, all nestled in a beautifully rustic free-form pie. This homemade heirloom tomato galette is the perfect way to celebrate summer tomatoes, with a flaky crust infused with fresh thyme and a savory, cheesy filling that melts into every bite. If you love simple recipes that look effortlessly elegant, this is the tomato galette recipe you’ll be making on repeat!

This savory heirloom tomato galette is the ultimate way to showcase juicy heirloom tomatoes at their peak. The buttery, flaky crust is infused with fresh thyme, basil, and parmesan cheese, while the creamy ricotta filling adds just the right amount of richness. Using a food processor makes the galette dough effortless, and a final sprinkle of parmesan on both the crust and tomatoes ties everything together. This is one of my favorite recipes for summer—simple, rustic, and absolutely packed with the best flavors.If you’re a fan of this galette, I have plenty, even a sweet one like my blackberry galette or for savory, a courgette galette!

If you’re looking for more summer tomato recipes, try my Classic Bruschetta al Pomodoro (Bruschetta di Pomodoro), pasta pomodoro e mozzarella, pasta alla checca, tomato and mascarpone risotto, frutti di mare pasta, or cherry tomato pasta sauce!

Why You’ll Love This Recipe

• A Buttery, Flaky Crust – The best part? The galette crust is infused with fresh thyme and just the right amount of parmesan cheese, giving it an herby, savory depth that perfectly complements the juicy tomatoes.
• No Pie Pan Needed – This is a free-form pie, meaning no fussy crimping or shaping—just roll, fill, and fold the edges of the dough for that rustic, bakery-style look.
• A Celebration of Summer Tomatoes – If you love tomato recipes that let the best flavors shine, this one is for you! Juicy tomatoes, a creamy ricotta filling, and a golden, flaky crust come together in the easiest, most beautiful way.

Ingredients

• All-purpose flour – The foundation of the galette dough. For extra precision, use a kitchen scale to measure it out.
• Cold butter – The key to that light, flaky crust. Work in small pieces, and don’t over-handle—it should resemble coarse meal.
• Kosher salt & black pepper – Just enough to enhance the buttery crust without overpowering the flavors.
• Fresh thyme – This small touch makes a huge difference! Adds a subtle earthiness to the pastry dough.
• Parmesan cheese – Melts slightly into the crust as it bakes, adding an extra layer of umami.
• Cold water – The secret to keeping your pastry dough from getting too soft. Use cup ice water and add it slowly until the dough comes together.
• Juicy heirloom tomatoes – The star of the show! Use colorful heirloom tomatoes for the best flavors, and pat them dry after resting on the top of the paper towels.
• Ricotta cheese – Light, creamy, and just rich enough without overpowering the summer tomatoes.
• Minced garlic – A little goes a long way—adds that aromatic depth without stealing the spotlight.
• Lemon zest – Brightens up the creamy ricotta and cuts through the richness of the galette crust.
• Oregano & red pepper flakes – A hint of spice and warmth to complement the tomatoes.
• Olive oil – Drizzled over the tomato slices before baking to enhance their natural sweetness.
• Egg wash – Brushed onto the edges of the dough to create that beautiful deep golden brown finish.
• Fresh basil – Scattered over the top after baking for the ultimate fresh touch, plus we add some for the ricotta mixture!

Ingredient Substitutions

• Swap Ricotta for Another Cheese – Not a fan of goat cheese? The only difference between this and other savory galettes is that you can easily swap in cream cheese, fresh burrata, or even a dollop of crème fraîche for a slightly different but equally delicious result.
• Use Store-Bought Puff Pastry – Want to make this on a busy week when homemade pie crust isn’t in the cards? Swap the galette dough for puff pastry—just roll it out on a lightly floured surface and follow the same method.
• Try Different Herbs – If you don’t have fresh thyme, you can use fresh oregano, basil, or even a sprinkle of herbes de Provence for a slightly different take.

Ingredient Additions

• Caramelized Shallots – A thin layer of caramelized shallots under the ricotta filling adds a hint of sweetness and richness to balance out the juicy tomatoes.
• Toasted Pine Nuts – Scatter some pine nuts over the filling before you bake galette for a little crunch and extra depth.
• Balsamic Glaze Drizzle – A drizzle of aged balsamic over the top of the warm galette adds just the right amount of acidity and sweetness.
• Crumbled Feta or Goat Cheese – A few crumbles of feta or creamy goat cheese mixture on top after baking give this a salty, briny finish.

Step by Step Instructions

Make the Dough: Add the flour, salt, black pepper, thyme, basil, and Parmigiano Reggiano to the bowl of a food processor. Pulse 2–3 times to combine.

Scatter the cold butter over the dry ingredients. Pulse 8–10 times until the mixture resembles coarse meal, with some pea-sized bits of butter remaining.

With the processor running, slowly drizzle in cold water through the feed tube. Stop as soon as the dough begins to clump together.

Turn the dough out onto a lightly floured surface, shape into a disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Prepare the Tomatoes: Arrange the tomato slices in a single layer on a cutting board lined with paper towels. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture. Pat dry.

Mix the Ricotta Filling: In a small bowl, stir together the ricotta, garlic, lemon zest, torn basil leaves, dried oregano, and 2 tablespoons of the grated Parmigiano Reggiano.

Roll Out the Dough: Preheat the oven to 400°Fahrenheit (200°Ccelsius). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer dough to the prepared baking sheet.

Assemble the Galette: Spread the ricotta mixture over the center of the dough, leaving a 2-inch border around the edges.

Arrange the tomato slices over the ricotta, slightly overlapping. Drizzle with olive oil and season with black pepper and red pepper flakes.

Sprinkle the remaining ¼ cup (4 tablespoons) of Parmigiano Reggiano over the tomatoes.

Fold the edges of the dough up over the filling, pleating as you go.

Brush the egg wash over the crust, then sprinkle with 2 tablespoons of grated Parmigiano Reggiano.

Bake & Finish: Bake for 35-40 minutes, rotating the baking sheet halfway through, until the crust is golden brown and the tomatoes are slightly caramelized. Let cool slightly, then garnish with fresh basil before serving.

Expert Tips

• Keep Everything Cold – Warm butter = tough dough. Make sure your cold butter and cup ice water are properly chilled before making the crust.
• Layer on a Baking Sheet for Easy Transfer – Roll out the galette dough directly on parchment paper so you can easily transfer dough to the sheet pan without tearing it.
• Don’t Skip the Resting Step for Tomatoes – If you skip letting the tomatoes sit on the top of the paper towels, they’ll release too much liquid while baking and make your galette crust soggy.

Serving Suggestions

• Wine Pairing: A chilled Sauvignon Blanc or dry Rosé brings out the brightness of the fresh tomatoes and the richness of the buttery crust.
• With a Simple Side Salad – Pair with a crisp arugula salad tossed in lemon juice and olive oil for a perfect summer meal.
• As an Appetizer – Cut into small wedges and serve as part of a savory pie and cheese board spread with fresh burrata, olives, and crusty bread.

Storage Instructions

• Short-Term: Store leftover galette in an airtight container at room temperature for up to 6 hours or in the fridge for up to 3 days.
• To Reheat: Warm in a hot oven at 375°Fahrenheit for 10 minutes to bring back the flaky crust.
• Freezing: Wrap tightly in plastic wrap, then freeze for up to 1 month. To reheat, bake from frozen at 375°F until warmed through.

Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!