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Best Savory Cherry Tomato Basil Galette Recipe

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A rustic, flaky puff pastry galette filled with creamy herbed ricotta, jammy roasted cherry tomatoes, and fresh basil. This easy, impressive summer recipe comes together in about 45 minutes and is perfect for weeknight dinners or entertaining.

Ingredients

Scale
  • 1 sheet puff pastry, thawed
  • 2 cups cherry tomatoes, halved
  • 1 cup whole milk ricotta cheese
  • 1/2 cup fresh basil leaves, plus more for garnish
  • 1 clove garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 egg, beaten
  • 1 tablespoon honey (optional but recommended)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the center of the oven. Line a baking sheet with parchment paper and set it aside.
  2. Prepare the tomatoes. In a medium bowl, toss the halved cherry tomatoes with 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the optional red pepper flakes. Let them sit while you prepare the rest.
  3. Make the ricotta layer. In a small bowl, combine 1 cup ricotta cheese, 1/4 cup grated Parmesan, and 1 minced garlic clove. Stir until smooth. Taste and add a pinch of salt if needed.
  4. Prepare the puff pastry. On a lightly floured surface, gently roll out the thawed puff pastry sheet into a rough 12-inch square. Transfer the pastry to your parchment-lined baking sheet.
  5. Assemble the galette. Spread the ricotta mixture evenly over the pastry, leaving a 2-inch border around the edges. Tuck about half of the fresh basil leaves into the ricotta layer. Arrange the marinated tomatoes cut-side up over the ricotta in a single layer. Tuck the remaining basil leaves between and under the tomatoes.
  6. Fold the edges. Gently fold the edges of the pastry up and over the filling, pleating as you go. Press the folds gently to seal any cracks.
  7. Apply the egg wash. Brush the folded pastry edges with the beaten egg, being careful not to let it drip onto the filling.
  8. Bake the galette. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the pastry is deep golden brown and puffed, and the tomatoes are blistered and jammy.
  9. Cool and finish. Let the galette cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Drizzle with honey if using, and garnish with fresh basil leaves. Let cool for at least 10 minutes before slicing.

Notes

Keep the puff pastry cold for best flakiness. The ricotta layer prevents a soggy bottom. Let the galette cool for at least 10 minutes before slicing to allow the filling to set. For variations, try adding feta or goat cheese, using different herbs like thyme or oregano, or adding caramelized onions or mushrooms.

Nutrition

Keywords: savory cherry tomato basil galette, tomato galette, puff pastry galette, summer tomato tart, easy galette recipe, vegetarian galette, rustic tomato tart

Find it online: https://platebelle.com/best-savory-cherry-tomato-basil-galette-recipe/