Rustic Tomato & Thyme Galette

Savory or sweet, a galette is always a crowd-pleaser (no tart pan or fancy gadgets needed!) This rustic, free-form dish is guaranteed to bring together family and friends. Experiment with different fillings, including potatoes, mushrooms and leeks, summer squash and goat cheese, strawberry rhubarb or stone fruit!

Total Prep Time: 30 minutes
Chill Time: At least 1 hour
Cook Time: 45 minutes
Total Time: 2 hours & 25 minutes
Yields: One 9-10” tart
Serves: 8


For The Crust:

1½ cups all-purpose flour
½ teaspoon kosher salt
1 stick cold unsalted butter (cut into 1/2 inch cubes and put in the freezer for a few minutes)
4-6 tablespoons cold water

For The Galette:

3-4 heirloom tomatoes (about 2 lbs.)
½ cup cherry tomatoes
2 eggs
1 and ¼ cup ricotta cheese
1 garlic clove, minced or grated
1 tablespoon fresh thyme leaf, plus extra to sprinkle on top
1 teaspoon kosher salt, plus extra to sprinkle on top
A dash of sea salt


For The Crust:

  • In a large bowl, whisk the flour and salt. Using a pastry cutter, or your fingertips, work the butter into the mixture until most of it resembles a coarse meal with some larger-sized pieces.
  • Form a well in the center. Sprinkle with 4 tablespoons of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add more water by the teaspoon and mix until the dough comes together. Do not add too much water; dough should not feel wet or sticky.
  • Turn dough out onto a floured surface and lightly knead to bring it all together. Wrap in plastic and refrigerate for at least one hour or up to 2 days before rolling. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling.)

      For The Galette:

      • Slice the tomatoes into 1/4" thick slices. Slice the cherry tomatoes in halves. Arrange on a wire rack over a baking pan, sink or paper towels. Sprinkle with salt and let drain for 30 minutes. Pat dry.
      • Preheat the oven to 375° before rolling the dough. Place parchment paper on large cookie sheet. In small bowl, mix ricotta, garlic, 1 egg, fresh thyme leaves, salt and pepper.
      • On lightly floured surface, roll out double into a rough circle or oval shape about 1/8” thick. Pro tip: start by firmly hitting the dough ball until it is evenly flattened before rolling. Transfer to prepared cookie sheet.
      • Spread the ricotta filling in a thin layer stopping about 1” from the edge of the dough. Arrange tomato slices and cherry tomatoes over the filling. Loosely fold over the edges of the dough.
      • Whisk one egg with a splash of water to make the egg wash and brush the edges. Sprinkle with sea salt and fresh thyme.
      • Bake for about 45 minutes until the crust is a deep golden color. Let cool for at least 20 minutes. Serve warm or at room temperature.