Tomato & Ricotta Galette

tomato & ricotta galette

Aren’t you glad that tomato season is upon us? I can use tomatoes in everything. I love them, especially if they are sweet and tender. Nothing is better than a fresh Caprese salad with big fresh basil leaves and fresh mozzarella. Make it burrata and I’m in heaven!

So you better be ready because lots of tomato recipes are coming. With them you can create something different every time by adding just a few extra ingredients, doesn’t matter if you’re making a fresh dish or a warm and hearty one. I’m starting with a quick note to share how I put together this tomato galette. I used my basic piecrust recipe, spread some ricotta cheese and tomato jelly through the center and topped it with fresh tomatoes. Truly a delicious sweet and savory tomato tart!

I used this tomato jelly from Jammy Yummy and it was fantastic. Remember that tomatoes have so much water the tart on the bottom will always be a bit soft. But the crust is amazingly flaky!


Tomato & Ricotta Galette

Campari tomatoes or small plum tomatoes – about 10 sliced in half
Fine sea salt – ½ Tsp, divided
Ricotta cheese – ½ cup
Freshly ground black pepper – ¼ Tsp
Tomato jelly – ½ cup
Piecrust – one disk of a full pie crust recipe
Beaten egg with a bit of water and vegetable oil for egg wash

Squeeze a little bit each piece of tomato to discard most of the juice. Mix them with ¼ teaspoon of the salt. Let them rest for 20 minutes.

Mix the ricotta cheese with the remaining salt and pepper and set aside.

Stretch the malleable disk over a parchment paper dusted with plenty of flour (follow the tips for how to stretch the dough on the “How to Make a Pie” guide) until you have a large circle. Barely prick through the surface of the crust with a fork. Spread the cheese though the surface of the crust, leaving about 2” of the crust border clear. Spread the tomato jelly on top.

Gently squeeze and par dry the tomatoes with a paper towel, leaving out as much water as you can. Toss them on top of the tomato jelly. Carefully close the crust border toward the center, covering about 1” of the filling. Transfer galette with the parchment paper to a baking tray and place in the freezer for 20 to 30 minutes.

Preheat oven to 400°.

Take the tray out of the freezer and with a pastry brush cover the exposed area of the crust with the egg wash.

Place tray in the oven and bake for 40 to 45 minutes, until the crust seems crusty and golden yellow. Turn oven off and let the galette rest there with the oven door ¼ open for 10 minutes. Retire from oven and let it cool down a bit before serving.