Daily Flavor

 Heirloom tomato galette

Savory summer tart

Ricotta cheese and heirloom tomatoes would be delicious on their own but when they're combined in a savory galette? Even better!

Even nonbakers can handle this rustic tart. Raid your garden (or the farmers market) for those gorgeous heirloom tomatoes and enjoy this galette as an appetizer or a light summer meal.

Heirloom tomato galette recipe

Serves 4-6


For the dough

  • 1-1/4 cups flour, plus more for dusting
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1 stick cold butter, cut into 1/2-inch cubes
  • 4-5 tablespoons ice cold water
  • 1 teaspoon lemon juice

For the filling

  • 3-4 medium heirloom tomatoes, sliced
  • 1/2 cup fresh ricotta, strained
  • 1/2 cup feta
  • 1 large clove garlic, minced
  • 1-1/2 teaspoons chopped fresh thyme, divided
  • 1-1/2 teaspoons chopped fresh rosemary, divided
  • Sea salt
  • Freshly ground black pepper
  • Basil leaves, thinly sliced


For the dough

  1. In a food processor, pulse together the flour, black pepper and salt. Add the butter and pulse until it resembles small peas. Gradually add the water and lemon juice, pulsing to incorporate, being careful not to overmix.
  2. Remove dough from food processor and form into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  3. When ready to roll out dough, flour your work surface. Roll out the dough to approximately a 12-inch circle and place on a baking sheet.

For the filling

  1. Preheat the oven to 425 degrees F.
  2. Sprinkle the tomatoes with salt and pepper. Place the tomato slices on paper towels to drain.
  3. In a small bowl mix the ricotta, feta, minced garlic, 1 teaspoon of fresh thyme and 1 teaspoon of fresh rosemary. Season with pepper.
  4. Spread the cheese mixture onto the dough, leaving a 2-inch border around the edges.
  5. Layer on the sliced tomatoes on top of the cheese, then sprinkle the remaining chopped herbs on top. Season with salt.
  6. Fold the edges of the pastry dough onto the filling, pleating as you go to make it lay flat.
  7. Bake for 40-45 minutes until golden brown. Garnish with chopped basil. Cut into wedges and serve.

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Comments on "Heirloom tomato galette"

JB February 11, 2014 | 11:24 AM

Just FYI: Galettes, being a Breton dish, are only called Galettes when you use buckwheat flour. This... is a "savory crepe"

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