Heirloom Tomato Galette with Caramelized Onions & Ricotta
This heirloom tomato galette is an easy savory tart with flaky pastry, juicy tomatoes, and herby cheese that's perfect for summer entertaining or a simple weeknight dinner.
jump toRECIPE
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.
This heirloom tomato galette is a simple yet elegant way to showcase peak-season tomatoes. Layered with creamy herbed cheese and wrapped in buttery, flaky pastry, it’s an approachable savory tart that delivers bakery-worthy results with minimal effort. Whether you’re serving it for brunch, lunch, or a light dinner, this rustic galette highlights fresh summer produce without requiring advanced baking skills. For more ways to enjoy tomato season, try my tomato corn pasta with bacon cream sauce and these pimento cheese toasts with heirloom tomatoes.
What is a Galette?
A galette is a French term to characterize freeform tarts and pastries. A galette, also considered a tart, lacks the formality of a pie. The dough is rolled out and shaped around the filling with rustic edges. It can be quickly assembled and doesn’t require the level of skill pies do.
They’re typically made with either sweet (like this mixed berry galette) or savory fillings encased in a crusty pastry dough. I love making galettes because they’re much more approachable than perfectly garnished pies or tarts. The pastry dough is rolled out into a rough circle (the edges don’t need to be perfect). Then the filling is added and carefully folded around the filling – no pan necessary.
Why You’ll Love This Recipe
- Perfect for tomato season – Heirloom tomatoes are the star of the show, making this a delicious way to use fresh summer produce.
- Rustic but impressive – The freeform crust looks beautiful without requiring perfect pastry skills.
- Versatile meal – Serve it for brunch, lunch, dinner, or as an appetizer for entertaining.
Key Ingredients in This Recipe
- Caramelized Onions – While caramelizing onions takes a bit of patience, don’t try to rush the process by turning up the heat. The goal is to draw out the sugars in the onions and caramelize them – you have to go low and slow. You end up with mellow sweet onion flavor. I use a mix of yellow onion and red onion.
- Ricotta – Ricotta is a mild, soft and creamy Italian cheese that is made from the leftover whey created when making mozzarella and other similar cheeses. The texture and look is similar to cottage cheese. I always choose whole milk ricotta over part-skim because the latter can be watery.
- Heirloom Tomatoes – With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old. Look for a variety of colors. They add a wonderful flavor to this tomato galette recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Salt the sliced tomatoes and let them drain before assembling the galette. Removing excess moisture keeps the crust crisp and prevents a soggy bottom.
Swaps and Substitutions
- Ricotta: Substitute whole milk cottage cheese (blended until smooth), mascarpone, or whipped cream cheese for a similarly creamy filling.
- Heirloom tomatoes: Beefsteak, vine-ripened, or Roma tomatoes all work well. Be sure to salt and drain them first to remove excess moisture.
- Parmesan: Pecorino Romano or Asiago can be used for a similar salty, nutty flavor.
- Pie dough: Use homemade pie dough or a quality store-bought crust. Puff pastry also makes a delicious, flakier alternative.
How to Make Heirloom Tomato Galette (Step-by-Step)
- Mix the dough. To make the dough, place the flour, sugar and salt into a food processor. Pulse for a few seconds to combine. Pour 6 tablespoons of cold water over a few ice cubes. Let sit for a few seconds to chill. Remove the ice cubes from the chilled water, and add the butter and 6 tablespoons of the water to the flour mixture.
- Knead then chill. Pulse until the mixture forms a rough dough. Turn out onto a lightly floured surface and knead the dough. Form into a square, wrap in plastic wrap and refrigerate for at least 10 minutes.
- Sauté the onions. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the onions and toss quickly to remove the moisture from the onions. Sauté, stirring occasionally, until the onions are soft and start to brown.
- Continue to caramelize. Sprinkle the salt and sugar over the onions (to help them caramelize) and reduce the heat to medium-low and cook, stirring occasionally, until the onions are light brown and begin to caramelize, about 20 minutes.
- Set aside. Add the balsamic and stir to combine. Continue to cook until the onions are uniformly brown and caramelized, about an additional 10 minutes. Remove from the pan and set aside.
- Heat the oven and roll out the dough. Heat oven to 375ºF (190ºC). Roll the dough out into an 16-inch by 12-inch rectangle. Transfer the dough to a parchment paper lined baking sheet or quarter sheet pan. Spread the ricotta over the dough leaving a 2-inch border around the edges.
- Assemble the tomato galette. Arrange the caramelized onions over the ricotta then layer the heirloom tomatoes over the top. Sprinkle with Parmesan cheese then fold the outer edge of the dough over itself to form a crust over the tomatoes. Brush the edges with the beaten egg.
- Bake. Bake until the edges are golden brown, about 50 minutes. Let cool completely and sprinkle with flaky sea salt.
How to Serve This Recipe
- For brunch: Serve warm alongside a simple green salad and fresh fruit.
- For lunch: Pair with a cup of tomato soup or chilled gazpacho.
- For dinner: Add grilled chicken, steak, or roasted salmon for a complete meal.
- For entertaining: Slice into small wedges and serve as an appetizer with a crisp white wine or sparkling rosé.
- With salad: Pair with an arugula salad dressed with lemon vinaigrette for a fresh summer meal.
How to Store This Recipe
- Refrigerator: Store leftover heirloom tomato galette in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F (180°C) oven or toaster oven for 8 to 10 minutes to crisp the crust. Avoid microwaving if possible.
- Freezer: Freeze baked slices for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make ahead: Prepare the cheese filling and slice the tomatoes ahead of time, then assemble and bake just before serving for the best texture.
FAQ – Frequently Asked Questions
How do you keep a tomato galette from getting soggy?
Salting and draining the tomatoes before assembling the galette removes excess moisture. Adding a layer of cheese also helps create a barrier between the filling and the pastry.
Can you make an heirloom tomato galette ahead of time?
Yes. You can prepare the filling and slice the tomatoes in advance, then assemble and bake just before serving. Leftovers also reheat well in the oven.
What cheese goes best with an heirloom tomato galette?
Creamy cheeses like goat cheese, ricotta, whipped feta, cream cheese, or Boursin pair beautifully with heirloom tomatoes because they balance their acidity while adding richness.
Can you serve heirloom tomato galette cold?
Yes. While it’s delicious warm from the oven, heirloom tomato galette is also excellent at room temperature or chilled, making it ideal for picnics, brunches, and summer gatherings.
Other Recipes to Try
If you enjoy this galette recipe, I recommend checking out some of my other favorites make the most of peak tomato season:
- Heirloom Tomato Caprese Salad
- Creamy Tomato Cheddar Soup
- Heirloom Tomato, Avocado and Burrata Tartines
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
More heirloom tomato recipes:
Heirloom Tomato Galette with Caramelized Onions & Ricotta
Rate this Recipe
Ingredients:
For the dough:
- 1½ cups all-purpose flour, plus additional for rolling out the dough
- 1 teaspoon granulated sugar
- ½ teaspoon table salt
- 10 tablespoons unsalted butter, chilled and cut into cubes
For the caramelized onions:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium red onions, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon balsamic vinegar
For the filling:
- 1½ cups drained whole milk ricotta
- 6 medium assorted heirloom tomatoes, sliced ¼-inch thick
- ½ cup grated Parmesan cheese
- 1 egg, beaten
- Flaky sea salt, as needed
Instructions:
For the dough:
- To make the dough, place the flour, sugar and salt into a food processor. Pulse for a few seconds to combine. Pour 6 tablespoons of cold water over a few ice cubes. Let sit for a few seconds to chill. Remove the ice cubes from the chilled water, and add the butter and 6 tablespoons of the water to the flour mixture.
- Pulse until the mixture forms a rough dough. Turn out onto a lightly floured surface and knead the dough. Form into a square, wrap in plastic wrap and refrigerate for at least 10 minutes.
For the caramelized onions:
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the onions and toss quickly to remove the moisture from the onions. Sauté, stirring occasionally, until the onions are soft and start to brown.
- Sprinkle the salt and sugar over the onions (to help them caramelize) and reduce the heat to medium-low and cook, stirring occasionally, until the onions are light brown and begin to caramelize, about 20 minutes.
- Add the balsamic and stir to combine. Continue to cook until the onions are uniformly brown and caramelized, about an additional 10 minutes. Remove from the pan and set aside.
For the filling:
- Heat oven to 375ºF (190ºC).
- Roll the dough out into an 16-inch by 12-inch rectangle. Transfer the dough to a parchment paper lined baking sheet or quarter sheet pan. Spread the ricotta over the dough leaving a 2-inch border around the edges.
- Arrange the caramelized onions over the ricotta then layer the heirloom tomatoes over the top. Sprinkle with Parmesan cheese then fold the outer edge of the dough over itself to form a crust over the tomatoes. Brush the edges with the beaten egg.
- Bake until the edges are golden brown, about 50 minutes. Let cool completely and sprinkle with flaky sea salt.
Notes:
Salt the sliced tomatoes and let them drain before assembling the galette. Removing excess moisture keeps the crust crisp and prevents a soggy bottom.
Nutrition:
Calories: 373kcal | Carbohydrates: 26g | Protein: 10g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 276mg | Potassium: 337mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1407IU | Vitamin C: 14mg | Calcium: 162mg | Iron: 2mg
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?