Roasted Tomato and Ricotta Galette

This roasted tomato and ricotta galette is a rustic savory tart with a buttery crust, creamy cheese filling, sweet roasted tomatoes, herbs, and a golden flaky edge.

It looks beautiful on the table but is much easier than a traditional tart because there is no need for a tart pan. The dough is simply rolled out, filled, folded, and baked until crisp.

Perfect for brunch, lunch, picnics, light dinners, or as a savory appetizer.

Roasted Tomato and Ricotta Galette

Prep Time: 20 minutes Cook Time: 35–40 minutes Servings: 6 Difficulty: Easy to medium

Ingredients

For the Crust

• 1 sheet shortcrust pastry or pie dough
• 1 egg yolk
• 1 tablespoon milk

For the Filling

• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 garlic clove, finely minced
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper, to taste

For the Topping

• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Salt and black pepper
• Fresh basil leaves, for serving

Instructions

1. Prepare the tomatoes

Preheat the oven to 190°C / 375°F.

Place the halved cherry tomatoes on a tray. Drizzle with olive oil and season with oregano, salt, and black pepper.

Roast for 15 minutes, just until slightly softened. This helps remove excess moisture and keeps the galette from becoming soggy.

2. Make the ricotta filling

In a bowl, mix the ricotta, parmesan, minced garlic, olive oil, lemon zest, basil, parsley, salt, and black pepper.

Stir until creamy and well combined.

3. Prepare the pastry

Roll out the pastry on a sheet of parchment paper.

Transfer it to a baking tray.

Spread the ricotta mixture in the center, leaving a border of about 4 cm / 1.5 inches around the edges.

4. Add the tomatoes

Arrange the roasted tomatoes over the ricotta filling.

Fold the pastry edges over the filling, leaving the center exposed.

5. Brush and bake

Mix the egg yolk with the milk.

Brush the folded pastry edges with the egg wash.

Bake for 25 to 30 minutes, or until the pastry is golden, crisp, and flaky.

6. Serve

Let the galette rest for 5 to 10 minutes before slicing.

Finish with fresh basil leaves and a drizzle of olive oil if desired.

Tips

Use roasted tomatoes instead of raw tomatoes to avoid excess liquid.

For extra flavor, add caramelized onions under the ricotta layer.

You can replace ricotta with goat cheese, cream cheese, or feta.

Serve warm or at room temperature.

Conclusion

This roasted tomato and ricotta galette is simple, elegant, and full of Mediterranean flavor. The crust is flaky, the filling is creamy, and the roasted tomatoes add sweetness and freshness.

It is an easy savory recipe that feels homemade, rustic, and beautiful enough for entertaining.