Heirloom Tomato Galette with Basil Ricotta
Servings: 6
A rustic vegetarian galette with flaky pastry, creamy basil ricotta, colorful heirloom tomatoes, fresh herbs, and a golden crust.
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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.
Notes
Salting and drying the tomatoes before baking helps prevent a soggy crust. Serve warm or at room temperature.