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Best Easy Roasted Cherry Tomato Galette with Fresh Basil

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A rustic, flaky galette filled with jammy roasted cherry tomatoes, creamy ricotta, and fresh basil. This easy recipe comes together in about an hour and is perfect for any occasion.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ cup (1 stick, 113g) cold unsalted butter, cut into small cubes
  • 3–4 tablespoons (45-60ml) ice water
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 2 cups (about 300g) cherry tomatoes
  • 2 tablespoons olive oil
  • 3–4 garlic cloves, smashed
  • Salt and black pepper, to taste
  • 3–4 fresh thyme sprigs (optional)
  • ½ cup (120g) whole milk ricotta cheese
  • ¼ cup (about 10 large leaves) fresh basil leaves, roughly chopped
  • ¼ cup (25g) grated Parmesan cheese
  • 1 large egg, beaten (for egg wash)
  • Flaky sea salt, for finishing

Instructions

  1. Start the dough first. In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until it looks like coarse meal with some pea-sized butter pieces remaining. Drizzle in the ice water, one tablespoon at a time, stirring with a fork until the dough just comes together when squeezed. It should be shaggy, not smooth. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes (4…
  2. While the dough chills, roast the tomatoes. Preheat your oven to 400°F (200°C). Toss the cherry tomatoes, smashed garlic, olive oil, salt, pepper, and thyme sprigs on a parchment-lined baking sheet. Spread them in a single layer. Roast for 20-25 minutes, until the tomatoes are blistered and starting to collapse. Let them cool slightly. Pick out the thyme stems and garlic cloves (or leave the garlic in if you want).
  3. Roll out the dough. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer the dough to a fresh piece of parchment paper on your baking sheet.
  4. Assemble the galette. In a small bowl, mix the ricotta with half the chopped basil and a pinch of salt. Spread the ricotta mixture over the center of the dough, leaving a 2-inch border around the edges. Arrange the roasted tomatoes evenly over the ricotta. Sprinkle the Parmesan cheese over the top.
  5. Fold the edges. Gently fold the edges of the dough up and over the filling, overlapping as you go. Brush the crust with the beaten egg wash and sprinkle with flaky sea salt.
  6. Bake at 400°F (200°C) for 30-35 minutes, until the crust is deep golden brown and the filling is bubbly. Let it cool on the pan for 5-10 minutes before slicing.
  7. Finish with fresh basil. Sprinkle the remaining chopped basil over the top right before serving.

Notes

Keep all ingredients cold for a flaky crust. Don’t overwork the dough. Roast tomatoes until jammy and concentrated. Let the galette rest for 5-10 minutes before slicing to allow the filling to set. Use a serrated knife to slice cleanly.

Nutrition

Keywords: roasted cherry tomato galette, tomato galette, basil galette, easy galette, summer galette, rustic tart, tomato tart

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