A rustic heirloom tomato galette with fresh herbs, a buttery thyme crust, and creamy ricotta—perfect for brunch, lunch, or showing off your summer produce. Easy, elegant, and no soggy bottoms.

A rustic tomato galette with a golden crust sits on parchment paper, garnished with fresh basil and herbs. One slice has been cut and is being served with a spatula. A green cloth napkin and basil sprig are nearby.

The Dish Details

What makes it special: Celebrate peak tomato season with simple, stunning ingredients! This galette is rustic yet elegant, and there’s no need for a pie pan. The crispy, flaky, savory crust has herbs baked right in.
What are we celebrating? This tomato galette is perfect for any summer occasion, but it would be right at home as the centerpiece to your brunch spread. It’s also ideal for a light dinner situation or a picnic lunch!
Serving suggestions: I love this rustic tart when it’s still hot from the oven, but you can certainly serve it at room temp, too. Cut it into smaller wedges for a casual appetizer. Pair it with a peppery arugula salad and glass of crisp rosé.

Gather Your Ingredients

Crust + cheese + peak tomatoes + fresh herbs = summer magic!

All-purpose flour + cold butter – The building blocks for a flaky crust.
Fresh thyme – Adds a subtle herbal note that ties in beautifully with the tomatoes.
Salt – For balance.
Ice water – Brings the dough together and keeps the butter cold.
Egg – Makes an egg wash to help ensure a golden finish.
Flaky sea salt – Added around the edge of the crust right before baking makes it feel bakery-worthy.
Heirloom tomatoes – You can choose a mix of colors and shapes for a galette that looks as good as it tastes.
Ricotta – Provides a creamy element and a barrier between the crust and tomatoes…no soggy bottom! (I prefer whole milk ricotta for this galette. I’ve tested it with part-skim, but it just lacks a richness to counter-balance those fresh tomatoes.)
Garlic – Adds a subtle bite. Garlic lovers can certainly add another clove or two!
Fresh basil + chives – These herbs bring summer right into your kitchen.
Extra virgin olive oil – Added to the ricotta filling, it coaxes everything together.

Labeled ingredients on a white surface: chives, thyme, heirloom tomatoes, ricotta, all-purpose flour, egg, butter cubes, basil, olive oil, garlic cloves, and dishes of salt and pepper, with a green cloth nearby.

How to Make an Heirloom Tomato Galette from Scratch

Here’s a step-by-step guide to help you on your way.

Make the Dough – Pulse flour and salt in a food processor. Add the cold butter and pulse until it looks like coarse crumbs. Toss in the thyme, then drizzle in ice water, pulsing until the dough comes together. Wrap it into a disk and chill for at least one hour.
Prep the Tomatoes – Slice your tomatoes about 1/4″ thick. Lay them on paper towels, sprinkle with salt, and let them drain for 15 minutes. Flip, salt again, and repeat.
Mix the Ricotta – Combine the ricotta with garlic, half of the herbs, and olive oil; season with salt and pepper, to taste.

Four images: sandy dough in a food processor; a disk of dough wrapped in plastic; sliced tomatoes on a baking tray with paper towel; herbed cheese mixture in a glass bowl with a spatula.

Assemble the Galette – Roll the chilled dough into a 12-inch rustic circle. Spread the ricotta in the center, leaving a 2″ border. Arrange the tomato slices on top, overlapping as needed. Fold the edges of the crust over the filling, pleating as you go. Brush with egg wash and sprinkle with flaky salt.
Bake! – Bake in a preheated 400°F oven for 40-50 minutes, or until the crust is deeply golden and crisp. Let it cool slightly before slicing.

Two images showing how to layer tomatoes on dough and folding dough edges over tomatoes in a galette.

Make the Crust by Hand

No food processor? No problem! Whisk the flour and salt together in a large bowl. Add the cold, cubed butter and combine with the flour using a pastry blender, a fork, or your hands (although the heat from your hands can warm the butter too much). Mix in the ice water using a fork, a tablespoon at a time, until the dough stays together when pressed between your fingers. Form it into a disk, wrap, and refrigerate.

Crust Insurance & Tomato Tactics

Flaky crust tips:

Refrigerating the dough helps the gluten relax, the butter to firm up, and the moisture to distribute evenly…all leading to smooth, easy to roll dough that doesn’t shrink and bakes up flaky.
The dough is quite stiff after an hour in the fridge, so allow it to rest on the counter for 10 minutes before rolling.
Rolling out the crust on parchment paper makes it easy to transfer to a sheet pan, and makes clean-up a breeze.
If your kitchen is running warm, pop the assembled galette back in the fridge for 10 minutes before baking to keep that crust tender and flaky.

Tomato tips:

Use ripe, but firm tomatoes.
Salting both sides draws out excess moisture that could turn your crust into a soggy mess.
Blot them one last time before adding them to the galette.

Variations + Substitutions

No heirlooms? – You can use any ripe, but firm variety like Roma or vine-ripened. Don’t forget to salt and drain them!
Swap the cheese – Goat cheese, whipped feta, or cream cheese make great substitutes (but, IMHO, ricotta is the best!).
Add-ons – Caramelized onions and roasted red peppers would be delish. However, don’t overload the galette with fillings. Instead, omit a couple slices of tomato for equal amounts of another ingredient…and make sure those ingredients are as dry as possible. Consider finishing the baked galette with a drizzle of balsamic glaze or more extra virgin olive oil.
Shortcut – Use store-bought pie crust if you’re short on time.
Gluten-free – Use a 1:1 gluten-free flour blend and chill your dough well before rolling.

A rustic tart with tomatoes and basil on a wooden board.

Make-Ahead + Storage Tips

Freeze the dough for up to 3 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Thaw overnight in the fridge before using.
Make the dough up to 3 days in advance and refrigerate.
Assemble the heirloom tomato galette 1 day ahead and refrigerate until ready to bake.
Store leftovers covered in the fridge for up to 3 days.
To maintain a crispy crust, reheat in a 350°F oven for 6 to 8 minutes until warmed through.

When you’re swimming in tomatoes or just looking for a stunner of a summer dish, this rustic tomato tart has your back. Make one, share a slice, and don’t forget to take a pic before it’s gone!

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