Tomato Galette with Ricotta and Thyme Recipe

Prep Time 25 mins
Cook Time 30 mins
Rest Time 40 mins
Total Time 1 hr 35 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
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
    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. 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.
    2. Make the Ricotta Filling
  2. 2
    In a medium bowl, combine ricotta, Parmesan, olive oil, minced garlic, salt, and pepper. Mix until smooth and creamy. Set aside.
    3. Prepare the Tomatoes
  3. 3
    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.
    4. Assemble the Galette
  4. 4
    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.
    5. Fold & Seal the Edges
  5. 5
    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.
    6. Bake
  6. 6
    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.
    7. Serve
  7. 7
    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
Read it online: https://petitepanini.com/recipe/tomato-galette-with-ricotta-and-thyme-recipe/