Heirloom Tomato Galette with Basil Ricotta
Rustic, colorful, and beautifully refined, this Heirloom Tomato Galette with Basil Ricotta is a celebration of simple seasonal ingredients. Juicy heirloom tomatoes are layered over creamy basil ricotta and wrapped in a golden, flaky pastry crust for a savory tart that feels both relaxed and elegant.
This galette is the kind of recipe that brings warmth and beauty to the table without requiring perfection. The crust folds naturally around the tomatoes, the ricotta adds a soft, herby richness, and the finished dish feels effortlessly artisanal. It is perfect for brunch, lunch, a light dinner, or a seasonal gathering with friends.
At The Verdant Table, this recipe reflects the beauty of fresh ingredients prepared with care. It is colorful, inviting, and full of flavor — a reminder that simple food can still feel deeply special.
Why You’ll Love This Recipe
- It is rustic, elegant, and visually beautiful.
- Heirloom tomatoes bring color, freshness, and seasonal flavor.
- Basil ricotta adds a creamy, herby layer beneath the tomatoes.
- The galette shape is forgiving and does not need to look perfect.
- It works beautifully for brunch, lunch, dinner, or entertaining.
- It feels elevated while still being simple and approachable.
Ingredients
For the Galette
- 1 prepared pie crust or homemade galette dough
- 3–4 medium heirloom tomatoes, sliced
- 1/2 teaspoon sea salt, divided
- 1 cup whole milk ricotta
- 1/4 cup grated parmesan cheese
- 1 garlic clove, finely grated
- 1 tablespoon fresh basil, chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 egg, beaten, for egg wash
- 1 tablespoon sesame seeds or everything seasoning, optional
For Finishing
- Fresh basil leaves
- Drizzle of olive oil
- Flaky sea salt
- Black pepper
- Optional balsamic glaze
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the heirloom tomatoes and place them on a paper towel-lined plate. Sprinkle lightly with salt and let them sit for 10–15 minutes to release excess moisture. Pat dry before using.
- In a bowl, stir together ricotta, parmesan, garlic, chopped basil, lemon zest, black pepper, and a pinch of salt until smooth and well combined.
- Roll the pie crust or galette dough onto the parchment-lined baking sheet.
- Spread the basil ricotta mixture over the center of the dough, leaving about a 2-inch border around the edges.
- Arrange the tomato slices over the ricotta in an overlapping pattern.
- Drizzle the tomatoes lightly with olive oil and season with a small pinch of salt and black pepper.
- Fold the edges of the dough over the tomatoes, pleating naturally as you go.
- Brush the folded crust with beaten egg. Sprinkle the crust with sesame seeds or everything seasoning if using.
- Bake for 35–40 minutes, or until the crust is golden and crisp and the tomatoes are softened.
- Let the galette cool for 10 minutes before slicing.
- Finish with fresh basil, flaky sea salt, black pepper, a drizzle of olive oil, and balsamic glaze if desired.
Tips for the Best Galette
Salt and drain the tomatoes before baking. This helps prevent the crust from becoming soggy.
Use ripe but firm tomatoes so they hold their shape during baking.
Leave a generous border around the filling so the crust can fold easily.
Do not worry about making the folds perfect. A galette is meant to look rustic and handmade.
Let the galette cool slightly before slicing so the ricotta can settle and the crust holds together better.
Serving Ideas
Serve this galette with a crisp green salad, lemony arugula, roasted vegetables, marinated olives, or a light soup. It also pairs beautifully with fresh fruit, iced tea, sparkling water, or a simple brunch spread.
For a more elegant presentation, slice the galette into wedges and garnish each piece with fresh basil, a drizzle of olive oil, and a few flakes of sea salt.
Substitutions
you can Use goat cheese instead of ricotta for a tangier flavor.
try feta whipped with yogurt for a bolder, saltier version.
Use cherry tomatoes if heirloom tomatoes are unavailable.
Add caramelized onions, roasted garlic, zucchini, or thinly sliced eggplant for more depth.
substitute puff pastry instead of pie crust for a lighter, flakier tart.
exchange dairy-free ricotta and dairy-free parmesan for a dairy-free version.
Storage Notes
Store leftover galette in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven until warmed through and the crust is crisp. Avoid microwaving if possible, as it can soften the pastry.
This galette is best served warm or at room temperature on the day it is baked.
Heirloom Tomato Galette with Basil Ricotta
Ingredients
- * 1 prepared pie crust or homemade galette dough
- * 3–4 medium heirloom tomatoes sliced
- * 1/2 teaspoon sea salt divided
- * 1 cup whole milk ricotta
- * 1/4 cup grated parmesan cheese
- * 1 garlic clove finely grated
- * 1 tablespoon fresh basil chopped
- * 1 teaspoon lemon zest
- * 1/4 teaspoon black pepper
- * 1 tablespoon olive oil
- * 1 egg beaten
- * 1 tablespoon sesame seeds or everything seasoning optional
For Finishing
- * Fresh basil leaves
- * Drizzle of olive oil
- * Flaky sea salt
- * Black pepper
- * Optional balsamic glaze
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Slice tomatoes, place on paper towels, sprinkle lightly with salt, and let sit for 10–15 minutes. Pat dry.
- Stir together ricotta, parmesan, garlic, basil, lemon zest, black pepper, and a pinch of salt.
- Roll dough onto prepared baking sheet.
- Spread ricotta mixture over the center, leaving a 2-inch border.
- Arrange tomato slices over the ricotta.
- Drizzle with olive oil and season lightly.
- Fold dough edges over the filling, pleating naturally.
- Brush crust with beaten egg and sprinkle with sesame seeds if using.
- Bake for 35–40 minutes, until golden and crisp.
- Cool for 10 minutes, then finish with basil, flaky salt, olive oil, and balsamic glaze if desired.
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