A flaky, rustic galette layered with creamy ricotta, heirloom tomatoes, fresh basil, and parmesan. Easy to make and perfect for brunch, lunch, or a simple summer dinner.
⏱ Time: 55 minutes
🍽 Servings: 6
⭐ Difficulty: Easy
Ingredients
Galette
- 1 premade pie crust
- 1 egg, beaten (for egg wash)
Filling
- 2–3 heirloom tomatoes, sliced
- ½ cup ricotta cheese
- ¼ cup grated parmesan
- 1 garlic clove, minced
- Fresh basil leaves
- 1 tablespoon olive oil
- Salt and black pepper
Optional
- Fresh thyme
- Flaky sea salt
Instructions
- Preheat oven to 400°F (200°C). Slice the tomatoes and place them on paper towels for 10–15 minutes to remove excess moisture.
- In a small bowl, combine the ricotta, parmesan, garlic, salt, and pepper.
- Roll the pie crust onto a parchment-lined baking sheet. Spread the ricotta mixture in the center, leaving a 2-inch border.
- Arrange the tomato slices over the ricotta. Scatter fresh basil over the top and drizzle with olive oil.
- Fold the edges of the crust over the filling, leaving the center exposed. Brush the crust with beaten egg.
- Bake for 35–40 minutes, or until the crust is golden brown and the tomatoes are soft and lightly caramelized.
- Let cool for 5–10 minutes before slicing. Finish with fresh basil, thyme, or flaky sea salt if desired.
Quick Notes
- Drying the tomatoes helps keep the crust crisp.
- Heirloom tomatoes provide the best color and flavor, but any ripe tomatoes will work.
- Fresh thyme, rosemary, or oregano are great additions.
- Serve warm or at room temperature.
- Store leftovers in the refrigerator for up to 3 days and reheat in a 350°F oven until warmed through.
