Tomato and Pesto Ricotta Galette
This tomato and pesto ricotta galette is the perfect burst of bright summer flavor! Fresh, funky tomatoes from the farmers market, a rich pesto & sweet ricotta base, all wrapped up in a flaky crust that’s ready to slice and share.
If you’re looking for an easy, stunning summer recipe that tastes as good as it looks, then look no further! This galette is bursting with flavor, from the ripe, juicy summer tomatoes to the sweet & savory ricotta pesto spread, all the way down to the buttery, flaky, homemade pie crust. It’s the perfect recipe to make for a shareable summer lunch or dinner – just bake, slice, and serve!
Here are some more savory recipes you’ll love: Tomato Shakshuka with Potatoes, Buffalo Chicken and Bacon Grilled Cheese, and Gorgonzola Truffle Cream Sauce with Mushrooms.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this tomato and pesto ricotta galette:
- Baking sheet
- Flour
- Sugar
- Unsalted butter
- Tomatoes
- Ricotta
- Pesto
- Oregano
- Salt
- Pepper
- Olive oil
- Red pepper flakes
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Add more heat. This galette would be absolutely delicious with even more spicy ingredients. Hot honey drizzle? Chili garlic sauce? Get crazy with it.
- Use a variety of tomatoes. Check out your local farmers market or grocery store for a variety of tomatoes – using a mixture of heirloom, Roma, or even cherry tomatoes can give a range of shape, size, and color to your galette!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Double the dough. This recipe is scaled down to make just one pie crust – if you double the ingredients for the dough, you’ll get a top and a bottom layer that you can use to make two galettes, or you can freeze the second portion for up to three months!
More savory recipes:
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Tomato and Ricotta Pesto Galette
Ingredients
For the pie crust:
- 1 ¼ cups flour
- 1 ½ tbsp granulated sugar
- ½ tsp salt
- ½ cup unsalted butter cold, cubed
- 4 tbsp ice cold water
- 1 egg for egg wash
For the toppings:
- ½ cup ricotta
- 2 tbsp basil pesto
- 3-4 tomatoes varying in size
- 2 tsp ground oregano
- 1 tsp parsley flakes
- salt to taste
- pepper to taste
Instructions
For the pie dough:
- Add the flour, sugar, and salt to a food processor. Add the butter a few cubes at a time, pulsing until combined after each handful.
- When the butter is fully combined, add in your water 1 tablespoon at a time, pulsing until the dough forms into a rough ball.
- Remove the dough from the food processor and move to a floured surface. Knead the dough slightly and form it into a disc. Wrap in plastic wrap or a sealed container and chill in the fridge for at least 30 minutes.
For assembly:
- Preheat the oven to 350ºF and prepare a baking sheet with parchment paper.
- Roll out the dough on a floured surface until it's shaped into a large circle, about 12 inches in diameter. Move the dough to the sheet pan.
- In a small bowl, whisk the ricotta and pesto together until smooth. Add some salt and pepper to taste, then spread 3/4 of the mixture all over the prepared pie dough, leaving a border of a few inches clean for folding.
- Cut the tomatoes into thin slices and arrange them over the ricotta. Fold the edges of the pie dough over the toppings to form a crust, creasing the dough every few inches.
- In a small bowl, whisk one egg with 1 tablespoon of water and brush the egg wash over the crust evenly. Sprinkle with flaky salt if desired.
- Bake for 40 minutes, or until crust is golden brown and baked through.
- Spoon any leftover ricotta on top of the galette, then cut and serve.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Double the dough. This recipe is scaled down to make just one pie crust – if you double the ingredients for the dough, you’ll get a top and a bottom layer that you can use to make two galettes, or you can freeze the second portion for up to three months!
- Add more heat. This galette would be absolutely delicious with even more spicy ingredients. Hot honey drizzle? Chili garlic sauce? Get crazy with it.
- Use a variety of tomatoes. Check out your local farmers market or grocery store for a variety of tomatoes – using a mixture of heirloom, Roma, or even cherry tomatoes can give a range of shape, size, and color to your galette!
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