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A cherry tomato galette.

Cherry Tomato Galette with Parmesan Crust & Ricotta

Allie Hagerty
This rustic Cherry Tomato Galette features a flaky Parmesan-thyme crust, creamy whipped ricotta, and jammy, sweet tomatoes. It's the perfect savory bake for summer lunches, easy entertaining, or a light dinner paired with a simple green salad.
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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

  • 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.
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