Rustic Summer Tomato Galette

This rustic Summer Tomato Galette celebrates the season's juiciest, ripest tomatoes showcased on a buttery crust with creamy ricotta and sweet tomato jam. Each bite delivers the perfect balance of flaky pastry, creamy cheese, and bursting tomato flavor that embodies summer on a plate.

I discovered this recipe during a particularly abundant tomato harvest from my garden and it quickly became my go-to method for showcasing those perfectly ripe summer gems. Even my tomato-skeptical nephew asks for seconds when this appears on our table.

Ingredients

• Ready made shortcrust pastry block 500g: Provides convenience without sacrificing flavor; look for all butter varieties for best results
• Ricotta cheese 200g: Creates a creamy base that balances the acidity of tomatoes; choose whole milk for richness
• Tomato jam or chutney 4 tablespoons: Adds concentrated sweetness; select one with a bit of spice for complexity
• Mixed tomatoes 450g: The star of the show; use a variety of colors and sizes for visual appeal and flavor dimension
• Fresh thyme 1 tablespoon: Brings earthy aromatic notes that complement tomatoes beautifully; choose sprigs with bright green leaves
• Freshly ground black pepper 1 teaspoon: Provides subtle heat that enhances the tomato flavor; grind it fresh for maximum impact
• Small beaten egg: Creates that beautiful golden crust; look for free range for best flavor and color

Step-by-Step Instructions

Prepare the base:

Line your baking tray with parchment paper to prevent sticking and make cleanup easier. This creates a nonstick surface that also helps with even browning of the galette bottom.

Mix the cheese filling:

Combine ricotta with black pepper and salt in a small bowl until smooth and well incorporated. This seasoned layer acts as a moisture barrier between the pastry and juicy tomatoes, helping keep your crust crisp.

Roll and transfer the dough:

On a lightly floured surface, roll pastry into a circle approximately 25-30cm in diameter and 3-5mm thick. Use your rolling pin as a transportation tool by gently draping the dough over it then unrolling onto the prepared baking tray. Prick the surface all over with a fork to prevent air bubbles from forming during baking.

Layer the fillings:

Spread the ricotta mixture evenly across the dough leaving a 5cm border around the edge for folding. Next add the tomato jam or chutney over the ricotta creating a sweet foundation for the fresh tomatoes.

Arrange the tomatoes:

Slice tomatoes and gently pat with kitchen towel to remove excess moisture which could make your galette soggy. Arrange in overlapping circles starting from outside working inward for a beautiful presentation. Sprinkle half the fresh thyme over the arranged tomatoes.

Form the galette:

Carefully fold the edges of the dough over toward the center creating pleats as you work around the circle. Brush the folded edges with beaten egg to achieve a golden shiny finish when baked.

Chill and bake:

Place the assembled galette in the refrigerator for 20-30 minutes to firm up the butter in the pastry which helps create those flaky layers. Preheat oven to 200C during this time. Bake for 40-45 minutes rotating halfway through until edges are deeply golden.

Finish and serve:

Sprinkle with remaining thyme and black pepper then drizzle with olive oil while still warm. Allow to cool slightly before slicing to let the fillings set up properly.

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The tomato jam layer is my secret weapon in this recipe. I discovered its importance after making several soggy galettes when I first experimented with this dish. The concentrated flavor and thickness of the jam creates a protective barrier that keeps the pastry crisp while adding a delightful sweet counterpoint to the fresh tomatoes.

Homemade Pastry Option

For those wanting to make pastry from scratch, combine 250g all purpose flour with 125g cold cubed butter and a pinch of salt. Pulse in a food processor until mixture resembles breadcrumbs, then add just enough ice water to bring the dough together. Wrap and chill for at least 30 minutes before rolling. The extra effort yields an even more buttery, flaky crust that melts in your mouth with each bite.

Storage Tips

This galette is best enjoyed on the day it is made, but leftovers can be stored in the refrigerator for up to two days. Reheat in a 180C oven for about 10 minutes to restore some crispness to the crust. The texture will change slightly but the flavor remains delicious. Avoid freezing the baked galette as the tomatoes will become watery when thawed, affecting the overall texture.

Seasonal Variations

While summer tomatoes are the star of this version, the galette format works beautifully with other seasonal produce. Try thinly sliced zucchini and eggplant in late summer, caramelized onions and butternut squash in autumn, or leeks and mushrooms for winter. The ricotta base works well with all these variations, though you might adjust the accompanying herbs to complement your chosen vegetables.

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Serving Suggestions

Serve this galette as the centerpiece of a light lunch alongside a peppery arugula salad dressed simply with lemon and olive oil. For a more substantial meal, pair with a chilled soup like gazpacho in summer or a warm bowl of roasted vegetable soup in cooler months. A glass of crisp rosé or light red wine like Pinot Noir complements the sweet acidity of the tomatoes perfectly.

Frequently Asked Questions

→ Can I use homemade pastry instead of store-bought?

Yes! While the recipe calls for ready-made shortcrust pastry for convenience, homemade pastry works beautifully. Check the recipe notes for a homemade pastry option that will give your galette an even more rustic, artisanal quality.

→ What types of tomatoes work best for this galette?

A mix of tomato varieties creates the most interesting flavor and appearance. Try combining heirloom, cherry, plum, and beefsteak tomatoes in different colors for a stunning presentation. Just ensure they're ripe but firm to prevent excess moisture.

→ Can I substitute the ricotta cheese?

Absolutely! Goat cheese makes an excellent tangy alternative to ricotta. Cream cheese or mascarpone can work for a richer result. For a dairy-free version, try a cashew-based cheese spread seasoned with nutritional yeast.

→ What can I use instead of tomato jam/chutney?

If you don't have tomato jam or chutney, you can substitute with 2-3 tablespoons of tomato paste mixed with a teaspoon of honey or brown sugar and a splash of balsamic vinegar. Alternatively, a thin layer of pesto or tapenade would provide a different but delicious flavor profile.

→ How do I prevent a soggy bottom on my galette?

To prevent sogginess, pat the sliced tomatoes thoroughly with paper towels to remove excess moisture. The layer of ricotta cheese also acts as a barrier. For extra protection, you can sprinkle a tablespoon of fine breadcrumbs or semolina on the pastry before adding the ricotta.

→ Can I make this galette ahead of time?

You can assemble the galette up to 24 hours ahead and keep it refrigerated until baking. The baked galette is best enjoyed fresh but can be stored at room temperature for up to 8 hours. Reheat in a 300°F (150°C) oven for 10 minutes to crisp up the crust.