Make a Galette with Heirloom Tomatoes

Brooke Newberry
(Photo: )


Pile heirlooms inside a free-form crust for a savory galette:

Heirloom Tomato Galette


  • 1 1/4 cup All-Purpose Flour, chilled in freezer for 15 minutes.
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 stick butter, cold
  • 1/4 cup ice cold water


  • 1 cup Ricotta
  • 1 garlic clove, minced
  • 1 Tablespoon chopped fresh oregano
  • 3 to 4 heirloom tomatoes, sliced
  • 1-Tablespoon Parmesan
  • 2 teaspoons olive oil

Make the Crust:

In the bowl of a food processor, pulse together the flour, salt and oregano until incorporated. Add the butter and pulse again until the butter resembles small pea-shaped balls and is evenly incorporated. The ingredients can also be cut together with two knives if a food processor is not available. 

Slowly stream in the ice water until the flour comes together. Turn the mixture out onto your work surface and form into a 2-inch thick, round disk. Wrap with plastic wrap and refrigerate at least 30 minutes (or overnight) before rolling out.

Position a rack in the center of the oven and preheat to 350F.

Make the Filling:

Mix ricotta, garlic and oregano together in a large bowl and keep refrigerated until ready to use.

Spread the tomatoes on layers of paper towels to drain some of their moisture.

Put Them Together:

Flour a large surface area and roll out the dough to a 10-inch circle. Spread the Ricotta filling over the dough, leaving a 2-inch border around the edges. Layer the tomatoes on top. Gather the edges of the pastry dough, pleating as you go with your fingertips. These don’t need to be perfect – it’s a rustic, free-form pie.  Sprinkle the tomatoes with Parmesan and a light drizzle of olive oil. Bake for 40 to 50 minutes. Let cool slightly, sprinkle with sea salt, drizzle with more olive oil, and serve.

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