Tomato galette - Frederikke Wærens
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Tomato galette

Tomato Galette – Recipe for an easy and delicious tomato galette with ricotta, tomato slices, and pesto. A galette is a type of tart that isn’t baked in a pie dish but rather on a piece of parchment paper. The pastry dough is rolled out on the parchment paper, with the filling placed in the center and the edges folded over the filling. This tasty tomato galette is truly delightful. The galette features ricotta, fresh tomatoes in various shapes and colors, basil pesto, and grated parmesan. It’s perfect to serve as an appetizer or as part of a buffet.

The tomatoes shouldn’t be too moist; otherwise, the galette won’t bake properly, and there might be excess liquid. That’s why I place all the tomato slices on paper towels, sprinkle them with salt, and place another layer of paper towels on top. Let the tomatoes sit like this for 1 hour, and then they’ll be perfectly suitable for such a tart. Enjoy the process and the result!


Recipe for 5-6 persons
Prep 1 hr
Cook 40 mins
Total 1 hr 40 mins


Pastry Dough


Start by slicing all the tomatoes and placing them on paper towels. Sprinkle salt on top and cover with another layer of paper towels. Let them sit for 1 hour to allow the paper towels to absorb the moisture from the tomatoes.

Pastry Dough

Place flour and butter in a bowl and crumble the butter into the flour until you have a crumbly mixture. Add the eggs and knead it together until you have a uniform and cohesive dough. Place the dough in the refrigerator for 30 minutes.


Blend the ingredients together to make a thin pesto. Keep it in the fridge until ready to use.

Making the Tomato Galette

Preheat the oven to 180°C (356°F) on convection mode.

Place the tomato slices in a bowl and add garlic, pepper, and olive oil.

Roll out the pastry dough between two sheets of parchment paper dusted with a little flour. Roll it into a large circle and remove the top sheet of parchment paper. Spread ricotta cheese in the center of the dough, leaving about 5 cm of dough around the edges. Arrange the tomato slices on top of the ricotta. Fold the edges of the dough up and over the filling all the way around. Brush with a beaten egg. Bake the galette for about 40 minutes.

Garnish with pesto, parmesan, and basil, then serve the galette. Enjoy your meal!


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