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A cherry tomato galette.

Cherry Tomato Galette with Parmesan Crust

Allie Hagerty
This cherry tomato galette is made with a flaky Parmesan-thyme crust, a creamy whipped ricotta base, and peak season cherry tomatoes tossed in olive oil and balsamic and baked until jammy and golden. The Parmesan crust is what sets this version apart; more flavorful and more interesting than any standard galette dough, and worth every extra minute it takes to make.
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Servings 8 servings

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.
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