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An heirloom tomato galette on a wooden board.

Heirloom Tomato Galette with Homemade Herb Crust

Allie Hagerty
This heirloom tomato galette is made with a flaky homemade herb crust infused with thyme, basil, and Parmigiano Reggiano, a creamy herbed ricotta base with garlic and lemon zest, and colorful heirloom tomato slices salted first to draw out moisture so the base stays crisp. Salt the tomatoes, use peak season heirloom varieties, and serve at room temperature as part of a summer spread.
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Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Lunch
Servings 6 servings

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.

Nutrition Facts

Calories: 293kcalCarbohydrates: 3gProtein: 8gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 96mgSodium: 816mgPotassium: 158mgFiber: 1gSugar: 1gVitamin A: 1198IUVitamin C: 6mgCalcium: 214mgIron: 1mg
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