5-Ingredient Tomato Galette
A galette is a free-form tart — rustic on purpose, forgiving by nature. No tart pan, no blind baking, no crimping precision. You spread the filling, fold the pastry over the edges, and put it in the oven. The result looks like you know what you're doing. The reality is that it's nearly impossible to mess up.
What You Need
- 1 sheet store-bought puff pastry or pie crust, thawed if frozen
- 3 ripe tomatoes, sliced 1/4-inch thick
- 1/2 cup whole-milk ricotta
- 2 tablespoons parmesan, grated
- fresh basil to finish
How to Make It
- 1
Lay sliced tomatoes on a paper towel-lined sheet and sprinkle with salt. Let drain for 10 minutes — this is the step that prevents a soggy bottom.
- 2
Preheat oven to 400°F. Unroll pastry onto a parchment-lined baking sheet. Mix ricotta and parmesan together and spread in the center, leaving a 2-inch border all around. Layer tomatoes over the ricotta, overlapping slightly. Season generously.
- 3
Fold the pastry border up over the edges of the filling, pleating as you go. Bake 30–35 minutes until the pastry is deeply golden and crisp on the bottom. Scatter fresh basil over the top before serving.
