Heirloom Tomato Galette with Herb-Infused Crust
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.
Ingredients
Crust
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 tablespoon fresh thyme leaves
- 3-4 tablespoons ice water
- 1 egg, for egg wash
- Flaky sea salt for finishing
Filling
- 2 large heirloom tomatoes, (or 3 medium) any color or a combination
- ½ cup whole milk ricotta
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped, divided
- 1 tablespoon fresh chives, chopped, divided
- ½ tablespoon extra virgin olive oil
- Salt and pepper to taste
Instructions
- Pulse the flour and salt in a food processor. Add cold butter, and pulse until the mixture resembles a coarse meal. Add the thyme leaves. Gradually add ice water until the dough just comes together (I always need 4 tablespoons; you may need more or less). Transfer the dough onto a sheet of plastic wrap and form it into a disk. Wrap completely, and chill for one hour.
- Slice the tomatoes 1/4-inch thick, sprinkle with salt, and drain on paper towels for 15 minutes; flip, salt the other side and rest another 15 minutes. Blot once more before using.
- Mix the ricotta with garlic, half the herbs, olive oil, and season with salt and pepper, to taste. Refrigerate until assembly.
- Preheat the oven to 400°F.
- Allow the dough to rest on the counter for 10 minutes, then roll it into something resembling a 12-inch circle on parchment paper (it doesn't have to be perfect). Spread the ricotta mixture over the dough leaving a 2-inch border. Arrange the tomato slices in an overlapping pattern. Fold the edges over, pleating as needed.
- Whisk the egg with a splash of water. Brush the crust with the egg wash, and sprinkle with flaky salt. (At this point, if the crust feels too soft, refrigerate the whole galette for about 10 minutes to allow it to firm back up.)
- Bake for 40-50 minutes until the crust is golden brown.
- Top with remaining fresh herbs before slicing and serving.
Notes
- Make the crust by hand – 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 water, a tablespoon at a time, using a fork, until the dough stays together when pressed between your fingers. Form it into a disk, wrap, and refrigerate.
- Make ahead options – 1) 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. 2) Make the dough up to 3 days in advance and refrigerate. 3) Assemble the galette 1 day ahead and refrigerate until ready to bake.
- Storing + reheating – 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.
Nutrition
Calories: 301kcal | Carbohydrates: 24g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 228mg | Potassium: 223mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1222IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 2mg
Drop a comment or question!Have a question about recipe variations or techniques? Did this recipe make your taste buds do a happy dance? Let me know in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.
