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Tomato galette with heirloom tomatoes

Heirloom Tomato Galette

Heirloom Tomato Galette is flaky pastry dough filled with a basil ricotta cheese filling and colorful heirloom tomatoes!

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For the super dough:

  • 10 ounces all purpose flour about 2 cups
  • ½ teaspoon salt
  • 2 sticks cold unsalted butter cut into ½" cubes
  • cup milk
  • 1 tablespoon apple cider vinegar
  • 1 large egg yolk and 2 teaspoons of water for egg wash

For the filling:

  • 4 medium heirloom tomatoes in different colors sliced about ¼" thick
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • ¼ cup ricotta cheese
  • ¼ cup grated mozzarella cheese
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped fresh basil plus more for garnish
  • salt and pepper to taste


Prepare the dough:

  • Place the flour and salt in the bowl of a food processor and pulse to combine. Remove the lid and top with the cold butter chunks. Replace the lid and pulse 30-35 times, or until the mixture resembles a coarse meal with the butter in pea-sized chunks.
  • Mix the vinegar with the milk in a measuring cup. With the processor running, add the milk through the feed tube until the mixture begins to clump and form a ball. Remove from the processor on a lightly floured work surface and flatten into a disk. At this point, the dough can be wrapped in plastic wrap and chilled, or roll it out and assemble the galette.

For the filling:

  • Place the sliced tomatoes on a platter or baking sheet lined with a bread towel or paper towels. Sprinkle with salt and pepper, and let stand so that the paper towels absorb the moisture, at least 30 minutes.
  • Heat the olive oil in a sauté pan over medium heat. Add the onion and cook 8-10 minutes, until softened and translucent. Add the garlic and sauté 30 more seconds. Remove from heat and allow to cool slightly.
  • In a small bowl, combine the ricotta, mozzarella, lemon juice, basil, and salt and pepper. Add the cooled onion and garlic mixture and stir until combined.

Assemble the galette:

  • Roll the dough out in a large circle ⅛" thick, and roll it loosely around a rolling pin. Unroll the dough onto a large cookie sheet.
  • Using a baby offset spatula, spread a thin layer of ricotta filling gently over the dough, leaving a 1½" border around the edges. Pat the tomatoes dry with paper towels and even remove the seeds, if desired, and place in a circular pattern around the outer edges of the dough directly over the ricotta filling, overlapping them slightly. Repeat with the remaining tomatoes in the middle of the galette.
  • Fold the dough over, crimping and overlapping the edges, then brush with the egg wash.
  • Bake at 400 degrees until the galette begins to brown, about 15 minutes, then reduce heat to 375 degrees and bake until golden brown on the top and the bottom, about 20-25 minutes more. Be sure to check the bottom of the galette to make sure the crust is golden brown as well.
  • Cool 5 minutes on wire rack, and serve warm. Garnish with more fresh basil, and enjoy!


  • You can fill your galette a variety of ways, including fresh mozzarella, pesto, and the list goes on.
  • Use your favorite tomatoes, or substitute with your favorite fresh or roasted vegetables.
  • The crust may be made in advance and rolled before assembling.  It’s also freezer friendly!


Serving: 1slice, Calories: 197kcal, Carbohydrates: 20g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 55mg, Sodium: 145mg, Fiber: 1g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!