Tomato Galette with Ricotta and Thyme Recipe

There’s something magical about rustic baking. Unlike pies and tarts that require perfection, a galette invites imperfection—it’s folded casually, baked golden, and eaten warm straight from the oven. This Tomato Galette with Ricotta & Thyme is one of those dishes that looks impressive yet feels homely and comforting.

A galette is essentially a free-form tart, and in this recipe, we balance three key elements:

• Buttery, flaky pastry that holds everything together.
• Creamy ricotta filling that adds richness without heaviness.
• Juicy, sweet tomatoes that burst with flavor, enhanced by fresh thyme.

Whether you’re cooking for a weekend brunch, a casual dinner, or simply making the most of peak-season tomatoes, this galette is the perfect showcase of simplicity meeting elegance.

What is a Galette?

A galette is a French-style free-form tart, made with pastry dough rolled out flat and folded casually over a filling. Unlike a quiche or traditional tart, there’s no need for a special tin or blind baking. The charm of a galette lies in its rustic edges, uneven folds, and golden-brown finish.

Galettes can be either sweet or savory. Sweet versions often feature fruits like peaches, apples, or berries, while savory galettes can include vegetables, cheeses, or even meats. This Tomato Galette with Ricotta & Thyme falls into the savory category, making it a versatile choice for lunches, light dinners, or appetizers.

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Why You’ll Love This Tomato Galette with Ricotta & Thyme

• Seasonal & fresh: The recipe shines brightest when tomatoes are ripe and juicy.
• Simple yet elegant: No fancy equipment or tart pans needed.
• Perfect balance of flavors: Creamy ricotta, tangy Parmesan, sweet tomatoes, and aromatic thyme.
• Versatile serving: Works as a light lunch, dinner, or side dish at a summer party.
• Make-ahead friendly: The dough can be prepped in advance.

Ingredients You’ll Need

For the Pastry Dough

• 1 ¼ cup (150 g) all-purpose flour (sifted) – the base of a light, flaky crust.
• ½ tsp salt – enhances flavor.
• 115 g (½ cup) unsalted butter (cold, cubed) – keeps the dough rich and tender.
• 3–4 tbsp ice water – binds the dough without overworking it.

For the Ricotta Filling

• 200 g (1 cup) ricotta cheese (drained) – creamy, mild base for the filling.
• 50 g (½ cup) grated Parmesan cheese – adds depth and saltiness.
• 1 tbsp olive oil – for smoothness and flavor.
• 1 garlic clove (minced) – gives a subtle punch.
• ½ tsp freshly ground black pepper – enhances flavor.
• ½ tsp salt – to season the mixture.

For the Tomato Topping

• 3–4 medium ripe tomatoes (sliced ½ cm thick) – heirloom or vine-ripened work best.
• 1 tbsp fresh thyme leaves – herbaceous and fragrant.
• 1 tbsp olive oil – keeps tomatoes glossy and prevents drying.
• ½ tsp sea salt – balances acidity.
• ¼ tsp black pepper – adds mild spice.

For Brushing & Finishing

• 1 egg (beaten, for egg wash) – ensures a golden crust.
• 1 tsp olive oil – drizzled before baking.

Step-by-Step Instructions

Step 1: Make the Dough

Start by whisking flour and salt in a bowl. Add cold butter and rub with your fingertips until the mixture looks like coarse breadcrumbs. Slowly drizzle in ice water, one tablespoon at a time, mixing gently until a dough forms. Shape into a disc, wrap in cling film, and chill for at least 30 minutes.

Chef’s Tip: Cold butter is crucial for flaky pastry. If your kitchen is warm, chill the flour beforehand.

Step 2: Prepare the Ricotta Filling

In a bowl, combine ricotta, Parmesan, olive oil, garlic, salt, and pepper. Mix until smooth and creamy. This filling acts as a moisture barrier for the tomatoes while adding flavor.

Step 3: Prep the Tomatoes

Slice tomatoes and lay them on a paper towel. Sprinkle lightly with salt and let them rest for 10 minutes to draw out moisture. Pat dry to avoid soggy pastry.

Chef’s Tip: Heirloom tomatoes bring the best flavor and vibrant color contrast.

Step 4: Assemble the Galette

Preheat the oven to 200°C (400°F). Roll out the chilled dough into a 12-inch circle on parchment paper. Spread ricotta mixture in the center, leaving a 2-inch border. Layer tomato slices on top, sprinkle thyme, drizzle olive oil, and season with salt and pepper.

Step 5: Fold and Seal

Fold edges of dough over the filling, pleating casually. Brush edges with egg wash for a glossy golden finish.

Step 6: Bake

Transfer to a baking sheet and bake for 35–40 minutes until the crust is golden and tomatoes are slightly caramelized.

Step 7: Serve

Cool for 10 minutes before slicing. Garnish with extra thyme and serve warm or at room temperature.

Serving Suggestions

• Light Lunch: Pair with a fresh green salad.
• Dinner: Serve with roasted chicken or grilled fish.
• Appetizer: Slice into small wedges for party platters.
• Wine Pairing: A crisp Sauvignon Blanc or light Pinot Noir complements the acidity of tomatoes.

Tips for Success

1. Keep everything cold when making the pastry.
2. Don’t overload the galette with tomatoes—too much juice leads to sogginess.
3. Drain ricotta if watery. This keeps the filling firm.
4. Bake on parchment for easy transfer and cleanup.
5. Rest before slicing to let juices settle.

Variations

• Cheese Lovers: Swap ricotta with goat cheese for tanginess.
• Extra Veggies: Add zucchini, caramelized onions, or roasted peppers.
• Mediterranean Twist: Sprinkle olives and feta instead of Parmesan.
• Vegan Option: Use dairy-free ricotta and brush edges with olive oil instead of egg.
• Mini Galettes: Make individual portions for parties.

Storage & Make-Ahead

• Fridge: Store leftovers in an airtight container for 2 days. Reheat at 180°C for 8–10 minutes.
• Freezer: Assemble galette and freeze unbaked. Bake directly from frozen, adding 10 extra minutes.
• Make-Ahead Dough: Pastry dough can be chilled for up to 2 days or frozen for 1 month.

Conclusion

This Tomato Galette with Ricotta & Thyme is more than just a recipe—it’s a way to enjoy seasonal produce at its best. With its flaky crust, creamy cheese base, and juicy tomatoes, it strikes the perfect balance of rustic charm and gourmet flavor.

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Tomato Galette with Ricotta and Thyme Recipe

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Cooking Method: Baking Cuisine: Italian, Mediterranean Courses: Brunch, Dinner, Lunch, Snacks

Prep Time 25 mins Cook Time 30 mins Rest Time 40 mins Total Time 1 hr 35 mins Difficulty: Intermediate Cooking Temp: 200  C Servings: 6 Best Season: Summer

Description

This Tomato Galette with Ricotta & Thyme is a rustic yet elegant savory tart, perfect for summer gatherings or a cozy dinner. With buttery pastry, creamy ricotta, juicy tomatoes, and fragrant thyme, this easy-to-make galette delivers fresh Mediterranean flavors in every bite. It’s a lighter, healthier alternative to pizza and quiche, making it a seasonal favorite.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pastry Dough

• 1 ¼ cup ((150 g) all-purpose flour (sifted))
• ½ tsp salt
• 115 g (½ cup) unsalted butter (cold, cut into cubes)
• 3–4 tbsp ice water

For the Ricotta Filling

• 200 g (1 cup) ricotta cheese (drained if watery)
• 50 g (½ cup) grated Parmesan cheese
• 1 tbsp olive oil
• 1 garlic clove (minced)
• ½ tsp freshly ground black pepper
• ½ tsp salt (adjust to taste)

For the Tomato Topping

• 3–4 medium ripe tomatoes (heirloom or vine-ripened, sliced into ½ cm rounds)
• 1 tbsp fresh thyme leaves (plus extra for garnish)
• 1 tbsp olive oil
• ½ tsp sea salt (to sprinkle over tomatoes)
• ¼ tsp black pepper

For Brushing & Finishing

• 1 egg (beaten, for egg wash)
• 1 tsp olive oil (drizzle before baking)

Instructions

Prepare the Dough

1. In a large mixing bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter or fingertips to rub until mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, mixing just until the dough comes together. Shape into a disc, wrap in cling film, and chill for at least 30 minutes.

Make the Ricotta Filling

1. In a medium bowl, combine ricotta, Parmesan, olive oil, minced garlic, salt, and pepper. Mix until smooth and creamy. Set aside.

Prepare the Tomatoes

1. Slice tomatoes into thin rounds. Lay them on a paper towel, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with another paper towel to prevent soggy pastry.

Assemble the Galette

1. Preheat oven to 200°C (400°F). Roll out the chilled dough on parchment paper into a rough 12-inch circle. Spread ricotta mixture evenly, leaving about 5 cm (2 inches) border around edges. Layer tomato slices neatly on top. Sprinkle thyme leaves, drizzle with olive oil, and season with salt and pepper.

Fold & Seal the Edges

1. Gently fold the edges of the pastry over the filling, pleating as you go to form a rustic galette shape. Brush pastry edges with beaten egg for a golden finish.

Bake

1. Transfer parchment with galette to a baking sheet. Bake in preheated oven for 35–40 minutes, until the crust is golden brown and tomatoes are slightly caramelized.

Serve

1. Remove from oven, let cool for 10 minutes, then garnish with extra fresh thyme. Slice and serve warm or at room temperature.

Note

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C for 8–10 minutes.

Variation: Add caramelized onions, roasted red peppers, or zucchini slices for extra flavor.

Cheese Alternative: Replace ricotta with goat cheese for a tangier flavor.

Make-Ahead Tip: The pastry dough can be made up to 2 days in advance and stored in the fridge.

Keywords: savory tart, summer recipe, tomato galette, easy baking, rustic dinner