Celebrate the flavors of summer with this savory tomato galette. Juicy garden tomatoes are layered over a creamy herb cheese filling and wrapped in a flaky, golden crust. It’s perfect for lunch, dinner, or served alongside a fresh green salad.
Ingredients
For the Galette
- 1 refrigerated pie crust (or homemade pie dough)
- 3–4 medium tomatoes, sliced ¼-inch thick
- 1 teaspoon salt
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 2 ounces cream cheese, softened
- 1 garlic clove, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
Optional Garnishes
- Fresh basil leaves
- Extra Parmesan cheese
- Balsamic glaze
- Fresh cracked black pepper
Directions
- Prepare the tomatoes. Arrange the tomato slices on paper towels and sprinkle both sides with the salt. Let them rest for 20–30 minutes to draw out excess moisture, then gently pat dry.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Make the filling. In a medium bowl, combine the ricotta, Parmesan, cream cheese, garlic, basil, chives, thyme, lemon zest, and black pepper until smooth.
- Assemble the galette. Roll the pie crust onto the prepared baking sheet. Spread the cheese mixture over the center of the crust, leaving a 2-inch border around the edges.
- Layer the tomato slices over the cheese mixture, slightly overlapping them. Drizzle with the olive oil.
- Fold the edges of the crust over the tomatoes, pleating as needed. Brush the crust with the beaten egg.
- Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the galette to cool for 10 minutes before slicing.
- Finish with fresh basil, a sprinkle of Parmesan, and a drizzle of balsamic glaze, if desired.
Serving Suggestions
Serve warm or at room temperature with a crisp green salad, grilled chicken, or a bowl of chilled cucumber soup for the perfect summer meal.
Prep Time: 20 minutes (plus 30 minutes for salting the tomatoes)
Cook Time: 40 minutes
Yield: 6 servings