Flaky Roasted Tomato and Basil Galette with Ricotta
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A roasted tomato and basil galette is a free-form, open-faced tart with a buttery crust folded around garlicky ricotta and roasted tomato slices. It bakes at 200C/400F until the crust turns deep golden and the tomato edges caramelize, about 40 to 45 minutes.
The dough comes together with cold butter and a splash of vinegar for flakiness, and it needs 30 minutes in the fridge before you roll it out. Skip that chill and the butter melts before the crust sets, so the galette spreads flat instead of holding its pleats.
Salting the tomato slices first matters more than any other step here. Sliced tomatoes hold a lot of water, and if you skip the draining step, that water pools under the crust and turns the bottom soggy.
I use a ricotta mixed with parmesan and garlic as the base, much like the filling in this wild garlic ricotta ravioli, though goat cheese works if you want more tang. Fresh basil goes in twice, once folded into the cheese and once scattered over the finished galette.
Why You’ll Love This Recipe
- Flaky, all-butter crust holds up under juicy roasted tomatoes
- Comes together with about 30 minutes of hands-on prep
- One sheet pan, minimal cleanup, no pie dish needed
- Eats like a full meal with a side salad
Ingredient Notes
- flour: All-purpose flour gives the crust structure. You can swap up to a third for whole wheat for a nuttier crust.
- butter: Keep it cold and cubed right up until you cut it in. Warm butter makes a dense, tough crust instead of flaky layers.
- ice water: Add it a tablespoon at a time. Too much makes the dough sticky and hard to roll out.
- ricotta: Whole-milk ricotta keeps the base creamy. Low-fat ricotta works too but bakes up thinner and less rich.
- tomatoes: Use ripe Roma or heirloom tomatoes sliced about 6 mm thick. Thinner slices dry out, thicker ones stay wet.
- basil: Fold half into the ricotta and save the rest to scatter fresh after baking so it doesn’t blacken in the oven.
- garlic: One minced clove is enough for the ricotta. More turns sharp once it roasts.
Flaky Roasted Tomato and Basil Galette with Ricotta
Ingredients
Method
- Whisk the flour and salt together in a mixing bowl. Cut in the cold, cubed butter with your fingertips until the mixture looks like coarse sand with some pea-sized pieces left.
- Mix the vinegar into the ice water, then add it to the flour a tablespoon at a time, tossing gently, until the dough just holds together when pressed.
- Shape the dough into a disk, wrap it, and chill for 30 minutes.
- Slice the tomatoes about 6 mm / 1/4-inch thick and lay them on paper towels. Sprinkle with 1/2 tsp salt and let them sit for 15 to 20 minutes to draw out excess water, then pat dry.
- Heat the oven to 200C / 400F and line a 33 x 46 cm / 13 x 18-inch sheet pan with parchment.
- Stir the ricotta, parmesan, garlic, half the basil, and black pepper together in a bowl until combined.
- Roll the chilled dough between two sheets of parchment into a 35 cm / 14-inch round, then transfer it to the sheet pan.
- Spread the ricotta mixture over the dough, leaving a 5 cm / 2-inch border around the edge.
- Arrange the drained tomato slices over the ricotta and drizzle with the olive oil.
- Fold the dough border up and over the filling, pleating as you go around the edge.
- Brush the crust with the beaten egg and sprinkle with flaky salt.
- Bake for 40 to 45 minutes, until the crust is deep golden brown and the tomato edges are caramelized.
- Cool on the pan for 10 minutes, then scatter the remaining basil over the top and slice into 6 wedges.
Notes
- Salt and drain tomato slices for 15-20 minutes to prevent a soggy crust.
- Chill dough for 30 minutes minimum before rolling for a flakier bake.
- Roll dough between parchment sheets for easy, no-stick transfer to the pan.
- Fold crust edges snugly over the filling so juices stay contained while baking.
Tips for Success
- Salt the tomato slices and drain them on paper towels for 15 to 20 minutes before assembling the galette.
- Chill the dough for a full 30 minutes so the butter stays firm through the first minutes of baking.
- Roll the dough between two sheets of parchment to keep it from sticking and to make transferring it easier.
- Leave a 5 cm / 2-inch border of bare dough around the filling so you have enough to fold and pleat.
- Bake until the crust is deep golden brown, not pale, since a pale crust usually means a soggy bottom.
Variations
- Swap ricotta for whipped goat cheese and drizzle with hot honey after baking for tang and sweetness.
- Use halved cherry tomatoes instead of sliced Roma tomatoes for a more rustic, jammy texture.
- Add thin slices of zucchini or caramelized onion under the tomatoes for a heartier, vegetable-forward filling.
Storage and Reheating
Roasted tomato and basil galette keeps in the fridge for 3 to 4 days, covered loosely so the crust doesn’t turn damp. Let it cool fully before storing.
To reheat, set slices on a sheet pan and warm in a 190C/375F oven for 8 to 10 minutes, until the crust crisps back up and the filling is warm through. Skip the microwave since it turns the crust soft instead of flaky.
Freezing works well for the unbaked, assembled galette. Wrap it tightly and freeze for up to 1 month, then bake straight from frozen, adding 10 to 15 minutes to the bake time.
Serving Suggestions
Roasted tomato and basil galette eats like a full meal alongside a simple green salad tossed in lemon vinaigrette. The acidity cuts through the buttery crust and rich ricotta.
For a heartier dinner, pair it with a bowl of white bean soup or a plate of roasted asparagus. Leftover slices also work cold, packed for lunch with a handful of arugula on top.
A glass of chilled dry rosé or a crisp Sauvignon Blanc suits the tomato and basil well if you’re serving this for a weekend lunch.
FAQ
Why is my roasted tomato and basil galette soggy on the bottom?
A soggy bottom usually means the tomato slices weren’t salted and drained first. Sliced tomatoes hold a lot of water, and that water pools under the crust as it bakes. Salt the slices, let them sit on paper towels for 15 to 20 minutes, and pat them dry before layering them over the ricotta.
Can I use goat cheese instead of ricotta in this galette?
Yes, goat cheese works well and adds more tang than ricotta, similar to the filling in a roasted beetroot goat cheese tart. Whip it with a splash of cream so it spreads easily, using the same 200 g by weight. The galette will taste sharper and a little less creamy but still holds together fine.
Can I freeze the tomato basil galette before baking it?
Yes, the assembled, unbaked galette freezes well for up to 1 month. Wrap it tightly in plastic and foil, then bake straight from frozen at 200C/400F, adding 10 to 15 minutes to the bake time. Don’t thaw it first or the crust turns soggy as it warms.
What goes well with a roasted tomato and basil galette?
A simple green salad with lemon vinaigrette is the easiest pairing since the acidity balances the buttery crust and rich ricotta. White bean soup or roasted asparagus round it out for dinner. It also works cold for lunch, topped with a handful of arugula.
Is this roasted tomato and basil galette gluten free?
No, the crust uses all-purpose flour, so it isn’t gluten free as written. You can swap in a 1:1 gluten-free flour blend with xanthan gum, though the dough will be more delicate to roll and may need extra chill time in the fridge.
What’s the difference between a galette and a tart?
A galette is free-form and folded by hand with no pan, while a tart bakes in a fluted pan with straight, defined edges. This tomato and basil galette gets its rustic look from folding the dough edges over the filling rather than pressing it into a tin.
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John
John Watson is the passionate food enthusiast behind MePlusFood.com. With a deep love for exploring culinary delights, he shares honest restaurant reviews, mouthwatering recipes, and culinary adventures. Join John on his flavorful journey to savor the world one bite at a time.