Heirloom Tomato Galette with Ricotta

This recipe originally appeared on my old blog, Quarter Life (Crisis) Cuisine, which I let expire after not using it for a year. When I realized blogger didn't publish these anywhere else but the domain, I tried to re-buy it and found some spammy site had bought it up instead. So, I am rescuing some of my better recipes and re-publishing them here!

When I first developed this recipe, it was my first fall outside of New England. And let me tell you, New England has the best fall season. The leaves are gorgeous, the veggies are delicious, and the air is finally not humid and it's lovely and cool. However, I always lamented the end of summer because it meant that winter was just a whisper away.

Living in Texas, the fear of winter is definitely gone. But I do miss fall. Thankfully, I have a few weddings I'll be attending during that time, so I'l be able to get a little glimpse of those wonderful leaves. In the meantime, I'm just happy I don't have to worry about a looming cold!

And while Texas doesn't have the same amazing veggie game that New England does, it does have the best fruit I've ever tasted. And, remember, tomato is a fruit. Plus, due to the warmer climate, we can grow things year-round! Local chain supermarket, H-E-B, has such a wonderful focus on local food that I can get fresh Texas tomatoes whenever I want. These little baby heirloom tomatoes are so pretty! And they are truly amazing.

This galette reminds me of a very fancy pizza. Prior to creating this recipe, I'd only ever had sweet galettes, but this one has made me a believer in the savory. It's a great dish to make after a trip to the farmer's market!

Heirloom Grape Tomato Galette with Ricotta Filling
(Crust based on instructions Food52)
  • 2 cups flour
  • 1.5 sticks of COLD butter, cubed
  • 1/4 cup of ICE water
  • 1 tbs garlic powder
  • pinch of salt
  • 1 egg (for glaze)

  • 2 cups cherry tomatoes, halved (I used Heirloom)
  • 1 tbs corn starch
  • 1 heaping tbs herbs de provance
  • salt
  • ~1/4 cup ricotta cheese

-Preheat oven to 400 degrees F.

-Mix together flour, garlic powder, and salt. With your hands, a pastry cutter, or a food processor, mix together the flour mixture and the cold butter. If using your hands: pinch together the butter into the flour until the biggest bits left are the size of peas. If using a food processor: Pulse until the biggest bits are pea-size.

-Sprinkle the ice water over the dough, folding gently and making sure the ice cubes don't fall in. With your hands, gently press the dough together until smooth. If too crumbly, use a tablespoon more water at a time.

-Spread some plastic wrap on the counter, and press dough into a disc. Wrap up, and put in fridge for at least 1 hour.

-Prepare filling: Mix together tomatoes, corn starch, herbs, salt. (A splash of red wine vinegar or balsamic might be nice here too!) Let sit for 5 minutes.

-Back to the dough... Pull it out of the fridge and gently roll into a circular, flat disc (Ideal thickness is about 1/3", but I think mine was closer to 1/2", oops). Place on a cookie sheet lined with parchment or a silpat.

-Spread ricotta cheese in the middle of the disc, leaving about 3 inches or so around the edge. Pile tomatoes on top of the ricotta.

-Carefully fold the edges of the pastry up and around the tomatoes. Pinch lightly to make sure it stays closed.

-Whisk egg and use a pastry brush or your fingers to "paint" the edges of the crust. Sprinkle with more garlic powder, salt, or herbs if you'd like.

-Bake for 1 hour OR until the crust is golden brown. (mine took 35 mins)

-Transfer, GENTLY, to a cooling rack and cool completely before serving. Serve with slices of fresh basil.


  1. These tomatoes look gorgeous and best served with basil. Cant wait to try this one.

  2. This galette sounds to die for! Pour the wine and pass a plate -- I want a taste of that!

  3. Now I know what to do with all the tomatoes from my garden. This looks yum.

  4. I love galettes! And I'm crazy about cherry tomatoes! They are so sweet and flavorful and I happen to have a bunch in my garden! I know what I'm making this week!

  5. What a great idea for Sunday brunch! YUM! AMY

  6. I've been popping little cherry and grape tomatoes like candy lately as a snack. So maybe I should actually take the time to cook something with them. Like this beautifully simple galette!

  7. Love this kind of cooking pulling together classic simple flavours deliciously! Lovely colours!

  8. Well good thing you rescued this recipe... it is fabulous and I am anxiously waiting for my tomatoes in the garden to ripen. Hopefully just a few more days and I can give them a go in this galette.

  9. I would definitely come for a second helping for this galette. Sounds delicious!

  10. This is gorgeous, a great use of summer tomatoes!


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