Tomato Ricotta Tart surrounded by fresh heirloom tomatoes.

Tomato Ricotta Galette

Featuring ricotta, parmesan and feta cheeses, you’ll love this very savory Tomato Ricotta Galette.

Tomato Ricotta Tart surrounded by fresh heirloom tomatoes.
Tomato Ricotta Galette

Tomato Ricotta Galette – this rustic pie marries the flavors of a pizza with a flaky crust and juicy heirloom tomatoes.

Tomato Ricotta Tart surrounded by fresh heirloom tomatoes and Parmesan cheese.

I thought I was ready to move on to apples, and even to pumpkins. But the other morning, my friend Leslie surprised us with a brown paper bag of gorgeous tomatoes. Beautiful, plump, home grown tomatoes, a few juicy heirlooms, and I knew I had to set some aside before my tomato loving son devoured them all.

Turns out I wasn’t quite ready to say farewell to tomatoes yet.

Or galettes, for that matter.

Fresh Heirloom Tomatoes in a paper sack.

Slices of fresh heirloom tomatoes surrounded by whole tomatoes.

So here we are, with my farewell galette to summer, before the calendar insists that it is fall.

A flaky crust folded around slices of heirloom tomatoes on a baking sheet ready for the oven.

A freshly baked Tomato Ricotta Galette on parchment paper.

I rolled out the dough with a tomato-ricotta filling in mind, almost like a deep-dish pizza with a flaky, buttery crust. Ricotta, parmesan and feta cheeses bring a sharp savoriness to this very savory tomato galette.

Cutting a slice from a Tomato Ricotta Galette.

“How is it?” I asked my son. He still had some remnants of tomato juice on his fingers from sneaking some of the tomatoes as I photographed.

“It’s like a pizza croissant,” he said between chews.

Yeah, that pretty much sums it up.

A slice of Tomato Ricotta Galette on a white place with a fork.


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Tomato Ricotta Galette

Tomato Ricotta Galette – this rustic pie recipe marries the flavors of a pizza with a flakey crust and juicy heirloom tomatoes.
Tomato Ricotta Tart surrounded by fresh heirloom tomatoes.
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5 from 2 votes
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 1 hour
Servings 1 8-inch rustic galette
Calories 1912kcal



  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick unsalted butter, frozen
  • 1/4 cup ice water


  • 2 teaspoons olive oil plus extra for drizzling
  • 1/3 cup finely chopped onion
  • 5 oz ricotta cheese about 1/2 cup
  • 1 oz grated Parmesan cheese about 1/2 cup
  • 1 oz feta cheese scant 1/4 cup
  • 1/4 teaspoon kosher salt
  • 2-3 tomatoes sliced 1/4 inch thick (about 1 1/2 cups sliced tomatoes)
  • kosher salt and pepper


  • 1 large egg
  • 1 tablespoon water
  • fresh parsley leaves chopped, for garnish
  • grated Parmesan cheese for garnish


Make the dough:

  • In a medium bowl, stir the flour and salt together with a fork or a whisk. Grate the butter with a box grater and add to the flour. Using your fingers, begin to work the butter into the dough until you have coarse crumbs. Stir in the water a tablespoon at a time, using a fork to incorporate it into the dough, checking it with your fingers by pinching the dough together. You can also do this with a food processor, if you wish. Do not over work the dough – you want to be able to see bits of butter within the dough, and it will still be rather shaggy and loose. Turn the dough out onto a lightly floured surface and use your hands to bring it together into a ball, but be careful not to overwork the dough. When the mixture pulls together into a ball, wrap the dough in a piece of plastic wrap, form it into a disk, and refrigerate for at least an hour or overnight.

Make the galette:

  • Preheat the oven to 400°F.
  • Roll the dough into a 10-inch disk about 1/4-inch thick on a sheet of parchment paper. Return to the refrigerator while you make the filling.
  • In a small pan, heat the olive oil over medium-low heat. Cook the onions, season with a pinch of salt and pepper, stirring occasionally, until soft and translucent. Set aside to cool.
  • In a small bowl, use a fork to cream the ricotta, Parmesan and feta cheese. Stir in the cooked onions and salt. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the tomatoes on top of the cheese, then fold the edge of the dough up on the tomatoes, pleating as you make your way around the galette. Lightly drizzle tomatoes with a touch of olive oil and season with salt and pepper.
  • Whisk together the egg and water. Lightly brush the dough with the egg wash. Transfer the galette with the parchment paper onto a heavy baking sheet.
  • Bake in the oven for about 30 minutes, or until the crust is golden brown. Remove from oven and sprinkle with fresh parsley and more grated Parmesan cheese. Let it sit for about 5 minutes before slicing. Enjoy while warm.


Dough based on Mini Egg Pies, Kawaling Pinoy

Make it ahead:

The dough can be prepared in advance, which can come in handy if you are making this for entertaining.
  • Make the dough up to three days in advance (or longer, by storing tightly sealed in the freezer).
  • If you like, you can even roll out the dough and then freeze, making it easy to fill when it is time to assemble.


Calories: 1912kcal | Carbohydrates: 117g | Protein: 53g | Fat: 139g | Saturated Fat: 82g | Cholesterol: 530mg | Sodium: 2709mg | Potassium: 1040mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6119IU | Vitamin C: 38mg | Calcium: 855mg | Iron: 8mg
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Recipe Rating

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  1. Bridgette Collins-George

    5 stars
    I made this with some modifications…I sauteed mushrooms, onions and garlic as the base and used phyllo dough. I also added Balsamic Vinegar Glaze….delish!!!

  2. Tedd

    How on earth can this contain 139 grams of fat, 82 grams saturated?? A Big Mac in all it’s glory contains 30 grams total fat, 11 grams saturated. It also has 1010 mg of sodium while this pastry is claiming 2709 mg’s?! There’s got to be something wrong with these numbers based on the ingredients.

    • Liren Baker

      The program I use to estimate nutritional values is a tool and provides an estimate — I can not say its degree of accuracy but provide it as a general guideline. Right now, the nutritional information is calculated for the entire galette and not per serving. I hope this helps!

  3. Hope

    Hi, I hope you don’t mind this comment. I would have liked to try this recipe but there is an ad on the left side of your website covering part of the content. I can’t find a way to close it. It is very distracting so I could not continue. I understand the need for ads on sites, but when they inturrupt the content it is frustrating. I’m not sure if you know about this ad or if you can do anything about it. Thank you.

  4. Betty

    I would like to make this recipe. It sounds easy & delicious; however, I need to know if the amounts in the nutrition are for the entire recipe or individual servings? I’m guessing they are for the entire recipe. Thank you.

    • Liren Baker

      Hi Betty, you’re correct – the nutrition information was calculated for the entire galette rather than individual servings. I hope that helps!

  5. Jasmine

    5 stars
    I used a different crust recipe (because doughs are always a disaster for me, have to go with something easy) and added some thyme, oregano, and garlic to the onions. Turned out excellent!

  6. Joyce

    OMG this was so good. I added some mozzarella balls and used cottage cheese (which I had) instead of ricotta. Sooooo good. The crust is awesome.

  7. Connie

    We love tomato pie. My old go to recipe was loaded with cheese. It was tasty but too much cheddar cheese. This recipe is lite and great for a summer meal. I did alter the recipe by using oven roasted tomato’s and hubby wanted some roasted red peppers added. I also use store bought pie crust. You gave me the basics and I ran with it. The pie is delicious. I’m thinking that next time I might use roasted cubes of eggplant.

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