Heirloom Tomato Ricotta Galette

Beautiful heirloom tomato ricotta galette, bursting with summer flavors. The homemade buttery crust is easy to put together and brings a lovely rustic touch.

A simple tomato galette

Summer is full swing over here and I’m absolutely loving it. Fruits and vegetables are sun-drenched, which makes them juicy and absolutely delicious. It’s definitely time to use them while they are at their best. Today, we’re using the new harvested heirloom tomatoes in a lovely galette, laying them down over a homemade buttery crust.

Tomato tarts are very common in France and the classic Dijon mustard tomato tart a must in summer. Every family makes every so often. The idea is simple: spreading some Dijon mustard on the crust, before laying the tomatoes over and bake it in the oven. Simple, yet absolutely delicious! In this version, I added some ricotta cheese, and turned the tart into a galette, bringing a very rustic shape to the recipe.

What are heirloom tomatoes?

Heirloom tomatoes are a thing. While in season, you see them at farmer’s markets and grocery stores. They are easy to recognize: slightly over-sized with a weird, irregular shape, and often come in various colors ranging from yellow, green-ish, orange to red and even dark red when very ripe.

Heirloom tomatoes are indeed an open-pollinated (non-hybrid) heirloom/old cultivar of tomato. As a result, they usually have a shorter shelf life and less disease resistance than hybrids bred to resist against specific diseases. They are grown for a variety of reasons: for their taste, their historical interest, access to wider varieties, and by people who wish to save seeds from year to year, as well as for their taste.

How to make this tomato galette recipe?

To go through the recipe step-by-step, make sure you watch my little video tutorial. This tomato galette is a simple recipe that comes in 3 steps.

Start with the crust. This simple pie crust is made from scratch and it has nothing fancy in it (all-purpose flour, butter, ice cold water, and a pinch of salt). To give its rustic shape, simply fold the edge of the crust over the filling. But you can use it to line a classic pie dish if you wish. The only difference will be that for the galette you brush the edge with beaten eggs, bringing a lovely golden color.

Assemble the galette. I suggest you spread 4 to 5 Tablespoons of Dijon mustard over your pie crust (depending on your sensitivity to Dijon mustard), then cover with a layer of ricotta cheese. Add your heirloom tomatoes over, or any other kind of tomatoes if you can’t have a hand on these specific ones. From grape tomatoes to cherry tomatoes, all of them will work just fine.

Brush the edge and bake! Use beaten egg to brush the edge of the galette, then place in the oven and bak! Enjoy hot or lukewarm, with a side of lettuce.

With tomatoes, make also:

• Tomato Galette with Goat Cheese and Caramelized Onions
• Easy 10-Minute Gazpacho
• Shakshuka with Feta Cheese
• Fresh Herb Tomato Cheesecake Tart
• Spicy Tomato Risotto with Harissa and Burrata

Other summer recipes you don’t want to miss:

• Easy Vegetarian Zucchini Lasagna
• Zucchini Goat Cheese Crumble
• Quinoa-Stuffed Eggplants with a Mint-Yogurt Sauce
• Whole Wheat Mediterranean Pizza Star Ring

Heirloom Tomato Ricotta Galette

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• Author: Delphine Fortin
• Prep Time: 45 mins
• Cook Time: 40 mins
• Total Time: 1 hour 25 mins
• Yield: 4-6 servings 1x
• Category: Savory
• Cuisine: Plant-based

Beautiful heirloom tomato ricotta galette, bursting with summer flavors. The homemade buttery crust is easy to put together and brings a lovely rustic touch.

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Ingredients

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For the crust:

• 2 cups (240g) all-purpose flour
• 1 pinch of salt
• 1 cup (2 sticks, 240g) cold unsalted butter, diced
• 1/4 – 1/3 cup (60–80 ml) ice cold water, approx.*
• 1 egg, beaten (for brushing)

For the filling:

• 4–5 Tablespoons Dijon mustard**
• 3 Tablespoons ricotta cheese
• 2 small-medium heirloom tomatoes, sliced
• Coarse salt
• 1 small garlic clove, minced
• 1 Tablespoon dried herbes de Provence or thyme

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Instructions

1. For the crust: in a medium bowl, combine flour and salt together. Cut in the cold butter until mixture resembles coarse, pea-sized crumbs. Add ice cold water and gently knead the dough in a bowl until it all comes together. Shape into a ball and flatten it into a thick disk. Wrap it in cling film and refrigerate for at least 30 minutes.
2. In the meantime, place the tomato slices in a large plate covered with paper towel and sprinkle with coarse salt. Set aside.
3. On a lightly floured surface, roll the dough into a large circle. Trim the edge of the circle if needed in order to make a quite regular circle. Transfer the dough to a prepared baking sheet.
4. For the filling, spread an even layer of mustard onto the crust, leaving a 2-3 inch (about 5-7 cm) border all around. Cover with a thick layer of ricotta cheese, then display the tomato slices on top, removing the excess of salt. Sprinkle with mint garlic and herbes de Provence.
5. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
6. Brush the edges with the beaten eggs, and bake at 375 F (190 C) for about 40 minutes, or until the crust is golden and the tomatoes cooked through.

Notes

* All-purpose flours can have a different density from one brand to another, hence you might need more or less water depending on which one you use. Remember that your dough must form a firm ball without being too sticky.

** I suggest 4 to 5 tablespoons of mustard, depending on how much you want to taste mustard in your galette. I am personally more on the heavy side because the ricotta tends to mild the mustard taste a little bit, but you might find that 4 tablespoons are just fine.

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Did you make this recipe?

Lastly, if you make this Heirloom Tomato Ricotta Galette, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!