Tomato Ricotta Galette

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Did you ever buy a plant or plant seeds that turned out to be something entirely different? Well, it happened to me this year. I planted seeds that were supposed to be Beefsteak tomatoes so that I could have a big fat slicer but noooo—what I got were tiny little red tomatoes the size of golf balls! I have to say they are really delicious and produce so many tomatoes. So I had to think of something to make with the baskets of tomatoes that I was picking daily—voilà, the Tomato Ricotta Galette!

I purposely grew different varieties of tomatoes for their color and taste to make my recipes more interesting. You definitely want to choose a couple of different types to use in this recipe. I used my little fake Beefsteaks, Brandywine tomatoes which are a beautiful purple, and two different kinds of cherry tomatoes—both red and yellow.

Making a galette is super easy to do, especially with the help of frozen puff pastry sheets. Just follow the thawing directions and place your sheet on parchment paper and start slicing!

Ready to impress? Follow these simple steps…

Prepping Your Tomatoes

Tomatoes are the star of the show, so treat them right. After slicing your tomatoes—cutting larger ones into ¼-inch slices and halving the cherry tomatoes—sprinkle them with sea salt and place them in a colander. Let them drain for about 15 minutes.

This step is crucial. Tomatoes hold a lot of water, and if you skip draining them, your crust could end up soggy. After draining, gently pat them dry with a dish towel to remove any extra moisture.

Mixing the Ricotta Filling

While the tomatoes are draining, whip up the creamy, cheesy base. This filling adds depth and flavor that perfectly complements the juicy tomatoes.

In a bowl, combine:

• Fresh Ricotta Cheese
• Grated Romano Cheese
• One beaten egg
• Fresh lemon zest
• Minced parsley
• Red pepper flakes for a kick

Stir everything together until smooth and well mixed. The lemon zest adds a bright note that balances the richness of the cheese.

Assembling the Galette

Place your thawed puff pastry on a parchment-lined baking sheet. Use your hands or a rolling pin to gently even out the dough. Spread the ricotta mixture in the center of the pastry, leaving a 1½-inch border around the edges.

Now, bring on the tomatoes! Arrange them on top of the cheese filling, alternating colors and sizes to create a beautiful, rustic pattern. Sprinkle a bit of extra Romano, a few cranks of fresh ground pepper, and tuck in a few basil leaves. Finish it off with a light drizzle of olive oil.

Finishing Touches Before Baking

To create that golden, bakery-style crust, make a quick egg wash by beating an egg with a splash of water. Brush this around the edges of the galette, then sprinkle Maldon flaky sea salt over the crust for a savory crunch.

Gently fold up the edges of the pastry, crimping as you go to hold the filling in place.

Bake on the bottom rack of a preheated 400°F oven for 25–30 minutes, then move it to the top rack for another 5–10 minutes until the crust is beautifully golden.

Serving Suggestions

This Tomato Ricotta Galette is absolutely incredible warm from the oven. But it’s also delicious served at room temperature, making it a versatile option for brunches, picnics, or as a crowd-pleasing appetizer.

When I made this, I poured myself a glass of vino, served it with a light salad, and called it the perfect summertime dinner.

Final Thoughts

Tomato season doesn’t last forever, so take advantage of the bounty while it’s here. This Tomato Ricotta Galette is the ultimate way to show off summer’s most colorful and flavorful produce. It’s rustic, beautiful, and bursting with cheesy, savory goodness.

Whether you’re harvesting from your backyard or grabbing a few heirlooms from the market, don’t miss out—slice into this galette while tomatoes are still at their peak!