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Savory Tomato Galette with Ricotta and Fresh Basil

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A flaky, buttery crust filled with creamy ricotta, ripe tomatoes, and fresh basil, perfect for a light summer snack or appetizer. This easy recipe balances sweet, tangy tomatoes with savory cheese and herbaceous brightness.

Ingredients

Scale
  • 1 1/4 cups (155 grams) all-purpose flour
  • 1/2 cup (115 grams) unsalted butter, cold and cubed
  • 3–4 tablespoons (45–60 ml) ice water
  • 1/2 teaspoon (3 grams) salt
  • 3 medium ripe tomatoes (about 1 pound / 450 grams), sliced 1/4 inch thick
  • 3/4 cup (180 grams) ricotta cheese, whole milk recommended
  • 10–12 fresh basil leaves, chopped
  • 1 clove garlic, finely minced
  • 1 teaspoon lemon zest
  • 2 tablespoons (30 ml) olive oil
  • Salt and freshly cracked black pepper, to taste
  • Optional: balsamic glaze for drizzling after baking

Instructions

  1. In a large bowl, whisk together flour and salt. Add cold, cubed butter and use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Drizzle 3 tablespoons ice water over mixture and stir gently with a fork until dough starts to clump. Add another tablespoon if too dry. Avoid overworking dough.
  3. Gather dough into a ball, flatten into a 1-inch thick disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. While dough chills, slice tomatoes into 1/4-inch rounds. In a bowl, combine ricotta, minced garlic, lemon zest, chopped basil (reserve some for garnish), salt, and pepper. Stir until creamy.
  5. Lightly flour work surface and roll dough into a 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
  6. Spread ricotta mixture evenly over dough, leaving a 2-inch border. Layer tomato slices over ricotta, slightly overlapping. Season tomatoes with salt and pepper, then drizzle 1 tablespoon olive oil over top.
  7. Fold dough edges over filling, pleating to create rustic edge. Brush exposed crust with remaining 1 tablespoon olive oil.
  8. Preheat oven to 400°F (200°C) and bake galette for 35-40 minutes until crust is golden and tomatoes are tender but not mushy. Tent with foil if crust browns too quickly.
  9. Let galette cool on a rack for 10 minutes before slicing. Drizzle with balsamic glaze if desired and sprinkle with reserved basil leaves.

Notes

Use cold butter for flaky crust and avoid overworking dough to keep it tender. Pat tomatoes dry if very juicy to prevent soggy crust. Dough can be made up to 2 days ahead and chilled. Use parchment paper for easy removal. Let galette cool before slicing for cleaner cuts. Optional balsamic glaze adds sweet acidity.

Nutrition

Keywords: tomato galette, ricotta, fresh basil, summer snack, savory galette, flaky crust, easy recipe, appetizer

Find it online: https://magnetmeal.com/savory-tomato-galette-with-ricotta-and-fresh-basil-easy-recipe-for-perfect-summer-snack/