This savory tomato galette is awesome, with juicy, ripe tomatoes, a ricotta filling, and a golden puff pastry crust.
Here’s a great way to use up those juicy summer tomatoes: try a Spicy pancakes with tomatoes! This free-form French pie is usually associated with a dessert, but you can make a savory galette too! Think of it like a tomato quiche or a ricotta pie crust pizza. It’s irresistibly flavorful, with juicy, ripe heirloom tomatoes, a garlic ricotta filling, and a golden puff pastry crust. Eat it for dinner with a green salad or as a nice summer brunch idea. It was a smash hit in this house!
Ingredients for this tomato patty
A galette is a rustic French cake: a round cake made from a folded crust of dough without a pie pan. There is no need to precisely roll out and sort the dough. Simply roll up, place on a baking sheet and fold over the base. Galettes are most often served as a dessert (like this peach galette or blueberry galette), but you can make a savory galette too! It’s similar to quiche with vegetable and cheese fillings. What you need for this tomato patty:
- ripe tomatoes: Only make this recipe if you have the juiciest, ripest summer tomatoes. They should be perfectly ripe, not overripe (otherwise they will come out too watery).
- Ricotta cheese
- Roman pecorino or parmesan cheese
- Garlic
- Fresh thyme
- Plain Flour
- butter
- granulated sugar
- Salt
- baking powder
- egg
Tips for the pancake batter
The most important thing when preparing a tomato galette? Dough! This pastry dough is easy to work with, but has a few tricky spots if it’s your first time. Here are some tips to keep in mind:
- Pour in the flour and smooth (or weigh in grams). Pour the flour into the measuring cup, and then line it up with the back of the spoon. This provides the most accurate measurement: removing flour directly from the container can result in more flour per cup. Or better yet, use a food scale and weigh out the flour in grams.
- Use a cookie cutter or fork to cut the butter into the dough. Blend the butter into the dry ingredients until a gritty texture forms.
- Add just enough water for the dough to come together. We usually need about 5 tbsp for this, although it depends on the exact amount of flour (again, grams are most accurate).
- Refrigerate for 1 hour. This is important so that the butter can set. Otherwise, the crust may melt in the oven.
- Roll into a 12 inch circle and then add the filling. First flour your work surface. Scoop up the dough, adding more flour to the surface if necessary if it sticks. Then add the ricotta filling and tomatoes.
- Gently fold over to create a 2 inch crust. Overlap the folds to form a circle around the filling: see photos.
- Brush with egg yolk and sprinkle with sugar. An egg wash gives the crust a nice golden sheen.
For the cheese
If you can, we recommend finding Pecorino Romano cheese for this tomato patty. This aged Italian cheese is similar to Parmesan, but with an even saltier and savory flavor. It really makes the cake!
Pecorino Romano is becoming easier to find in American grocery stores: you can find it by the block, shredded, or shredded. can’t you find it Substitute parmesan and a pinch of extra salt. It will still taste amazing!
Serve this tomato galette
Once you’ve made this delicious tomato patty it will look and smell amazing! But don’t dig in just yet: chilling time is important!
- Cool the savory galette to about room temperature 1 hour. Then decorate with thyme leaves and cut into pieces. Of course, if you can’t wait, you can cheat a little!
- It’s great as a simple dinner with a green salad. Tastes a bit like pizza.
- It also works as a hearty brunch. Because it’s like a quiche, it’s good for brunch with banana nut muffins, yogurt parfaits, and coffee.
storage information
Got any tomato patties left? Place in a storage container and refrigerate for up to 3 days. Do you want to do it the night before? Cook it and let it sit on the counter for about 30 minutes to come to room temperature before serving. You can also gently reheat it in a 350 degree oven.
More tomato recipes
Do you have summer tomatoes? When it’s in season we love to make all the fresh tomato recipes. Here are some you will like:
This savory pancake recipe is…
Vegetarian.
The description
This savory tomato galette is awesome, with juicy, ripe tomatoes, a ricotta filling, and a golden puff pastry crust.
For the pancake batter:
- 1½ cups [210 grams] All-purpose flour, spooned and leveled
- 1 tbsp granulated sugar
- ¾ teaspoon kosher salt
- ¼ teaspoon baking powder
- 10 tablespoons cold unsalted butter (or vegan butter)
- 5 at 6 tablespoons of cold water
- 1 Egg, for gilding
- Turbinado sugar, for sprinkling
For the filling:
- 3 at 4 small heirloom tomatoes, cut into slices
- 1 teaspoon kosher salt, shared
- Freshly ground black pepper
- 1 cup Ricotta cheese
- ½ cup grated pecorino romano or parmesan cheese
- 1 Garlic clove, grated
- 1 teaspoon fresh thyme leaves
- In a medium bowl, combine flour, sugar, kosher salt, and baking powder. Cut the butter into small chunks, then using a pastry blender or fork, cut into the flour mixture until almost incorporated and a gritty texture forms (with chunks the size of a pea or smaller).
- Sprinkle 4 tablespoons of cold water over the flour and gradually mix with a fork until the flour is mostly incorporated. Add another 1-2 tablespoons water until all the flour is incorporated and knead with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Shape the dough into a ball and flatten into a thick disk. Wrap in plastic or place in a covered container and refrigerate the dough for 1 hour. (To prepare, dough can be refrigerated for up to 3 days; let stand at room temperature for 30 minutes before rolling. Or wrap in plastic wrap or foil and freeze for up to 3 months, then thaw in the refrigerator overnight before rolling. )
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the tomatoes and place on a cutting board or kitchen paper. Sprinkle with ½ tsp kosher salt and freshly ground pepper and divide among the slices. Let them rest while you prepare the rest of the filling (about 15-20 minutes).
- Mix together the ricotta, pecorino romano or parmesan cheese, grated garlic, ½ teaspoon salt and freshly ground pepper.
- On a floured surface, roll the dough into an even 12-inch circle, leaving the edges rough around the edges (if necessary, stir the dough and add a little more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet.
- Gently spread the cheese mixture onto the dough, leaving at least 2 inches of dough around the outer edge. Place the tomato slices on top and shake the liquid out of each slice before placing on the patty. If necessary, cut the tomatoes in half to fill the entire circle with the cheese filling (see photos above). Fold the outside edges of the dough over the filling to form about a 2-inch crust, overlapping the folds as shown in the photos.
- Beat the egg and brush onto the batter with a pastry brush.
- Bake the galette for 25 to 30 minutes until the crust is golden brown. Remove from the oven and place the parchment paper on a wire rack to cool. Allow to cool to room temperature (about 1 hour) before garnishing with thyme leaves. Cut into pieces and serve. Store leftovers in the fridge for up to 3 days; Bring to room temperature or reheat in the oven before serving.
- Category: main course
- Method: Cooked
- Kitchen: French inspired
- Diet: vegetarian
Keywords: Tomato galette, savory galette
