Heirloom Tomato Galette with Homemade Herb Crust
This Heirloom Tomato Galette is what happens when peak season tomatoes get the treatment they deserve. A flaky, herb-infused Parmesan crust gets spread with a creamy herbed ricotta layered with garlic and lemon zest, then topped with colorful heirloom tomato slices that have been salted first to draw out excess moisture so the base stays crisp rather than soggy. It bakes until the crust is deeply golden, the tomatoes are jammy and collapsing, and the whole thing looks like summer on a plate. Serve it at room temperature as part of a summer spread and watch it disappear.
I am an avid gardener and I look forward to heirloom tomato season all year long. When they finally come in, I want to do something that lets them shine without hiding them under too many other flavors, and this galette is exactly that. The herb crust is built around the tomatoes; thyme, basil, and Parmigiano Reggiano baked right into the dough so every bite of crust tastes like it belongs with the filling. And salting the tomatoes first is the step that makes the whole thing work; it takes 15 minutes and it is what keeps the base crisp rather than wet and disappointing. If you love galettes, you will also want to try my Cherry Tomato Galette with Parmesan Crust, Courgette Galette with Pesto-Swirled Ricotta, and Rustic Blackberry Galette with Basil Sugar.
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
The most important step in this recipe happens before anything goes in the oven. Arrange the tomato slices on paper towels, sprinkle with salt, and let them sit for 15 minutes; this draws out the excess moisture that would otherwise make the base soggy and the crust limp. Pat them completely dry before assembling. For the crust, use a food processor; it makes the dough effortless and you are less likely to over-work it. The Parmigiano Reggiano needs to be finely grated and the butter ice cold; both are non-negotiable for a flaky, deeply flavored crust. For the ricotta, use whole milk at room temperature and drain it if it looks watery. And use the most colorful, most flavorful heirloom tomatoes you can find; this is a recipe built entirely around that one ingredient.
Step by Step Instructions
- Make the parmesan herb crust in the food processor.
2. Wrap the dough in plastic and put it in the fridge.
3. Make the herb ricotta spread.
4. Salt your tomatoes to draw out the moisture.
5. Roll out the dough and top with the herb ricotta mixture.
6. Arrange the heirloom tomatoes ontop.
7. Fold the dough around the edges and top everything with parmesan.
8. Bake and serve!
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Heirloom Tomato Galette with Homemade Herb Crust
Equipment
- Equipment
- food processor
- Baking Sheet
- parchment paper
- rolling pin
- Small bowl
Ingredients
For the Dough
- 1 ¾ cups 213g all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ cup 18g grated Parmigiano Reggiano
- 10 tablespoons 142g unsalted butter, cold and cut into cubes
- ¼ cup 60ml cold water
For the Filling
- ½ cup 120g whole milk ricotta cheese
- 1 small garlic clove minced
- 1 teaspoon lemon zest
- 3 fresh basil leaves torn
- ½ teaspoon dried oregano
- ½ cup 50g grated Parmigiano Reggiano, divided
For the Topping
- 2-3 medium heirloom tomatoes thinly sliced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon olive oil
- 1 egg beaten (for egg wash)
- Fresh basil leaves for garnish
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.1 ¾ cups 213g all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon dried thyme, ½ teaspoon dried basil, ¼ cup 18g grated Parmigiano Reggiano
- 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.10 tablespoons 142g unsalted butter, cold and cut into cubes
- With the processor running, slowly drizzle in cold water through the feed tube. Stop as soon as the dough begins to clump together.¼ cup 60ml cold water
- 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.2-3 medium heirloom tomatoes, 1 teaspoon kosher salt
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.½ cup 120g whole milk ricotta cheese, 1 small garlic clove, 1 teaspoon lemon zest, 3 fresh basil leaves, ½ teaspoon dried oregano, ½ cup 50g grated Parmigiano Reggiano, divided
Roll Out the Dough
- Preheat the oven to 400°F (200°C). 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.
Notes
- Salt the tomatoes first. This is the most important step. Arrange the slices on paper towels, sprinkle with salt, and let them sit for 15 minutes before patting completely dry. This draws out the excess moisture that makes galettes go soggy and is what keeps the base crisp all the way through.
- Use a food processor for the dough. It makes the whole process faster and you are less likely to over-work the butter. Stop the moment the dough starts to clump; over-processing is what makes crusts tough rather than flaky.
- Use the most colorful heirloom tomatoes you can find. This recipe is built entirely around that one ingredient. Peak season heirloom tomatoes in multiple colors make the galette as beautiful to look at as it is to eat.
- Serve at room temperature. This galette is actually at its best once it has had 10-15 minutes to settle after coming out of the oven. The flavors come together and the crust firms up beautifully as it cools.
- 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.