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Tomato and Ricotta Galette

A delectable cheese and tomato galette encased in crisp, fresh sour cream pastry. Pastry adapted from Maggie Beer’s fabulous sour cream pastry recipe. 

tomato ricotta galette tart

This simple and delicious tomato and ricotta galette features my favourite never-fail pastry recipe adapted from Maggie Beer’s sour cream pastry. Tender, buttery, crisp and crumbly in the best way, I love using this pastry in both sweet and savoury dishes! 

You’ll be using about 2/3 of the pastry for this savoury tomato galette recipe, so I thoroughly recommend trying out my mini berry galette recipe with the remainder. They’re addictively sweet, buttery and moreish. You can also use ready-prepared, frozen pastry to save on time.

What’s so special about sour cream pastry?

The sour cream pastry in this recipe is the vehicle carrying our creamy cheese and tomato filling. As such, it’s got to be pretty darn delicious – and this recipe delivers on that promise. 

The addition of sour cream helps keep you from over-kneading the dough, as well as helping the pastry to retain moisture. Thereby preventing shrinkage, gumminess and other textural issues. Pastry perfection is achieved with the addition of one simple ingredient – who’d have ever imagined it?

Tomatoes as a feature ingredient

Lest we forget, the tomatoes are the star of the show here, so pick the best ones you can get. Heirloom varieties offer bold new flavours, colours and textures; while a good old jam tomato also won’t let you down. Just make sure they’re fresh and deliciousness will follow!

You can pull this galette together with simple supermarket ingredients to produce a truly showstopping dish! For an even quicker delicious and easy weeknight dinner, use shop-bought shortcrust pastry. Requiring only 9 basic ingredients, and ready in about 1 hour (excluding chilling time), this is also a wonderful dish to prepare for parties and get-togethers. It’s even vegetarian-friendly!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe
video on Instagram click
 here. Happy cooking!

tomato ricotta galette tart

Frequently Asked Questions

Can I freeze the pastry/make ahead?

Absolutely. You can make the pastry ahead of time and freeze it wrapped in clingfilm. Thaw to room temperature and proceed as in the recipe below.

Can I make this galette with other toppings?

Certainly. Feel free to experiment with thinly-sliced vegetables of your choice. Check out some of our other savoury galette recipes for inspo!

Can I make this vegan?

We haven’t tried making this recipe using vegan alternatives as yet, if you do, please let us know in the comments how it turns out! 

 

tomato ricotta galette tart
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tomato ricotta galette tart

Tomato and Ricotta Galette


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  • Author: Jess Bunn
  • Total Time: 2 Hours 10 Minutes
  • Yield: 1 Galette
  • Diet: Vegetarian

Description

A delectable cheese and tomato galette encased in crisp, fresh sour cream pastry. Pastry adapted from Maggie Beer’s fabulous sour cream pastry recipe. 


Ingredients

Units

For the pastry

  • 300g cake flour
  • 1/2 tsp or 2g fine sea salt
  • 225g salted butter, cut into cubes
  • 115ml sour cream
  • 1 egg (to egg wash the pastry at the end)

OR

  • 1 roll of ready-rolled shortcrust

For the filling

  • 45 tomatoes
  • 250g ricotta
  • 40g parmesan
  • 10g parsley, chopped
  • 1/4 tsp salt

Instructions

  1. Take the butter out of the fridge and cut it into small cubes. In a mixing bowl add the flour and salt. Add the butter to the flour and using your fingers, smush the butter into the flour together until it resembles small buttery flakes. Mix in the sour cream, mixing with a spoon, and then your hands, until well incorporated.
  2. Shape the pastry into a ball. Press into a flat disk, wrap in baking paper and place in the fridge for 30 mins. Alternatively, use ready-made shortcrust pastry.
  3. Preheat the oven to 190C. Scatter flour over a work surface, place the pastry on top and roll 2/3 of the pastry into a rough 40cm circle. Lightly drape the pastry circle around a rolling pin and transfer it onto a paper-lined baking sheet.
  4. Mix together the ricotta, parmesan, parsley and salt. Slice the tomatoes into slices roughly 1/2 cm thick.
  5. Add the ricotta mix to the middle of the pastry, and put the sliced tomatoes on top in a spiral pattern. Make sure to leave a 5cm pastry border to fold in the sides of the galette. Beat an egg and brush the edge with a pastry brush, then start forming the galette. Fold the pastry in, slightly overlapping the filling. Lightly egg-wash all over, then place into the freezer for 10 mins.
  6. Place the galette into the preheated oven and bake until golden, crisp and cooked through. This will take 40-50 minutes. Turn the galette around mid-way through to ensure an even bake.
  • Prep Time: 10 Minutes
  • Chilling Time: 60 Minutes
  • Cook Time: 60 Minutes
  • Category: Mains
  • Method: Bake
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 1
  • Calories: 3579.94kcal
  • Sugar: 16.53g
  • Sodium: 3562.1mg
  • Fat: 245.56g
  • Saturated Fat: 150.18g
  • Unsaturated Fat: 74.08g
  • Trans Fat: 9g
  • Carbohydrates: 275.67g
  • Fiber: 10.92g
  • Protein: 72.43g
  • Cholesterol: 848.91mg
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