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Why this recipe
Little single-serve galettes, one per person, with a flaky crust, a thin layer of herbed ricotta on the bottom, and a generous slice of heirloom tomato fanned on top. They bake in about half an hour and come out looking like something from a market stall, all rustic pleated edges and jewel-toned tomatoes. Nobody needs to know how easy they were. I initially drew inspiration from a trip I took to NYC in 2024 where I tried Radio Bakery’s Heirloom Tomato Tartlets.
Jump to:
The trick to a savory tomato galette is keeping the crust crisp, and there are two small moves that get you there. You salt and drain the tomatoes first so they shed their water before they ever touch the dough. And you spread a thin layer of herbed ricotta underneath, which sets in the oven into a savory little custard and seals the crust against any juices that do escape. Between the two, you get a bottom that stays crisp instead of going soggy.
I make these single-serve because they are easier to handle than one big galette, they bake faster, and there is something lovely about handing each person their own. The crust here is my go-to all-purpose galette dough, the same one I use for desserts too.
The crust
The one thing I will say, because it matters: do not overwork the dough. Pulse the butter in until it is pea-sized, add the liquid, and work it with your hands only until it just comes together. You want streaks and clumps of butter still visible. That is what gives you the flaky layers. A smooth, overworked dough bakes up tough.
You can make the dough up to two days ahead, or freeze it for up to two months. Cold dough is happy dough.
What makes this work
The small decisions that keep these crisp and beautiful:
Salt and drain the tomatoes. This is non-negotiable for a savory galette. Slice the tomatoes, lay them on paper towels, salt them lightly, and let them sit 15 to 20 minutes. You will see the water bead up on the surface. Pat them dry before they go on the dough. Skip this and you are baking a puddle.
The ricotta base does double duty. A thin layer of ricotta whisked with parmesan, an egg yolk, lemon zest, and herbs goes down before the tomatoes. The egg yolk sets it into a savory custard in the oven, and that layer becomes a moisture barrier between the wet tomatoes and the crust. It also adds a creamy richness that plain tomatoes on dough just do not have.
Brush with cream, finish with crunch. A brush of heavy cream on the crust borders gives you that deep golden color, and a sprinkle of flaky salt adds the faintest crackle and shine.
Ingredient highlights
Heirloom tomatoes (3 to 4 medium). The whole reason to make this. Use a mix of colors and varieties if you can, since they look stunning sliced and fanned. Choose tomatoes that are ripe but still firm enough to slice cleanly. Dead-ripe, juicy ones are delicious but harder to work with here. I use a serrated bread knife to slice my tomatoes.
Whole-milk ricotta and parmesan. The base. Ricotta brings creaminess, parmesan brings salt and savor, and the egg yolk binds it into a custard. Use whole-milk ricotta for the best texture.
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Cold butter and apple cider vinegar. The backbone of the crust. The colder the butter, the flakier the result. The vinegar keeps the dough tender and easy to roll.
Tips and swaps
Make the dough ahead. It keeps 2 days in the fridge or 2 months in the freezer. Thaw overnight in the fridge before rolling.
Store-bought crust works. If you are short on time, a good all-butter store-bought pie crust makes a fine shortcut. Cut it into rounds and proceed from the base step.
One big galette instead. Roll all the dough into one 12-inch round, mound the base and tomatoes in the center, pleat the edges, and bake 45 to 55 minutes at 400°F. The single-serve version just bakes faster and is so cute!!
PrintSingle-Serve Heirloom Tomato Galettes
| Prep: 30 | Cook: 30 | Total: 2h |
Flaky single-serve galettes layered with a herbed ricotta base and peak heirloom tomatoes. A savory summer tart that looks impressive and bakes in about 30 minutes.
Ingredients
Crust
- 1¾ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, cubed and very cold
- 1 tablespoon apple cider vinegar
- ⅓ cup ice water
Herbed Ricotta Base
- ½ cup whole-milk ricotta
- 2 tablespoons grated parmesan
- 1 egg yolk
- Zest of ½ lemon
- 1 tablespoon chopped chives
- Salt and pepper
Filling and Finish
- 3 to 4 medium heirloom tomatoes, sliced ¼ inch thick with a serrated knife
- Kosher salt, for draining
- 1 tablespoon fresh thyme leaves, for garnish
- 1 tablespoon heavy cream, for brushing
- Flaky salt
- Olive oil, for finishing
Instructions
- Pulse the flour, sugar, and salt. Cut in the cold butter to pea-sized clumps. Add the vinegar and ice water and pulse to combine. Work just until it comes together. Flatten into a disk, wrap, and chill at least 1 hour.
- Slice the tomatoes, salt them, and drain on paper towels 15 to 20 minutes. Pat dry.
- Stir together the ricotta, parmesan, egg yolk, lemon zest, chives, salt, and pepper.
- Divide the dough into 6 pieces and roll into 6-inch rounds. Spread the base in the center, leaving a 1½-inch border. Layer the tomatoes, and fold and pleat the edges. Pinching at the seams to ensure a good seal. Garnish with a few thyme leaves in the middle. Chill 20 minutes.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Remove the galettes from the fridge. Brush the galette borders with cream and sprinkle with a little flaky sea salt. Place the galettes on the parchment-lined baking sheet. Bake for 25 to 35 minutes until golden brown and set.
- Cool 15 to 20 minutes. Finish with a drizzle of olive oil.
Notes
- Salting and draining the tomatoes is essential to keep the crust crisp.
- The ricotta base sets into a savory custard and seals the crust against juices.
- The dough keeps 2 days in the fridge or 2 months frozen.
FAQ
How do I keep the crust from getting soggy? Two things. Salt and drain the tomatoes before they touch the dough, and spread the ricotta base underneath, which seals the crust. Chilling the assembled galettes before baking also helps the crust set fast.
Can I make one large galette instead? Yes. Roll all the dough into one 12-inch round, mound the filling in the center, pleat the edges, and bake 45 to 55 minutes at 400°F.
Can I use store-bought crust? Absolutely. A good all-butter pie crust is a fine shortcut. Cut it into rounds and start from the base step.
Can I make these ahead? The dough and the base can be made ahead. The galettes are best baked the day you serve them, but they hold at room temperature for a few hours and are lovely not piping hot.
What other cheese can I use for the base? Herbed goat cheese is a tangier swap. A thin layer of soft, well-seasoned chèvre works beautifully under the tomatoes.
More from the garden + kitchen
[CARMEN: add 3 to 4 internal links, e.g. Whipped Ricotta with Cherry Tomato Confit, Chile-Lime Summer Orzo, Cucumber Mint Iced Tea, Bucatini with Burst Cherry Tomatoes, and your cookbook page for the original galette dough.]
About Carmen
Carmen develops, tests, and writes recipes from her Zone 10b garden. Her work centers on what’s growing right now and what to do with it. Read more about Carmen.
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