An easy tomato galette that looks as good as it tastes.
With ricotta, feta, and a flaky crust.
If you love tomatoes and flaky pastry, this tomato galette is exactly what you need to make this weekend.
It’s rustic, cheesy, and surprisingly easy to make — with a ricotta and feta filling, juicy cherry tomatoes, and a golden, crisp crust. You don’t need any fancy equipment or pie skills. Just roll, layer, fold, and bake. Whether you serve it warm for lunch or slice it up as a light dinner, this galette never lasts long around here.
Watch how easy it is to make — step by step:
This quick video shows you exactly how to make this tomato galette, from rolling the dough to that final golden bake.
Subscribe to my YouTube channel for more simple recipes, step-by-step videos, and delicious food.
Why You’ll Love This Tomato Galette
This is the kind of savory bake that looks impressive but takes almost no fuss. Here’s why it’s always a favorite:
- Flaky, golden crust – no tart pan or fancy shaping required.
- The perfect three-cheese combo – creamy ricotta, tangy feta, and salty Parmesan.
- Juicy cherry tomatoes – they roast down into jammy, flavor-packed bites.
- Totally flexible – try it with goat cheese, a swirl of pesto, or fresh basil.
- Great for any meal – perfect for brunch, lunch, or a light dinner.
Ingredients You’ll Need
This tomato galette uses simple ingredients, but it turns out so good. Here’s what goes into it:
For the dough:
- All-purpose flour
- Cold butter – cut into cubes
- Grated Parmesan cheese – for extra flavor in the crust
- Salt
- Buttermilk – adds tenderness
- Cold water – just a tablespoon or two, as needed
3 Cheese Filling:
- Ricotta cheese
- Grated Parmesan cheese
- Feta cheese – adds salty, tangy depth
Topping:
- Cherry tomatoes – halved
- Salt – to draw out moisture before baking
- Olive oil – just a drizzle before it goes into the oven
- Egg – for brushing the crust
Optional finish:
- Garlic oil – made by microwaving olive oil with sliced garlic. Brush it on after baking for a savory boost.
How to Make This Tomato Galette
- Make the dough by hand — just flour, butter, Parmesan, salt, buttermilk, and a splash of cold water. Chill for at least an hour.
- Mix the delicious three-cheese combo: ricotta, feta, and Parmesan.
- Halve the cherry tomatoes, salt them, let them sit, and pat them dry — this helps prevent a soggy crust.
- Roll the dough, spread the cheese, arrange the tomatoes, and drizzle with olive oil.
- Fold the edges, brush with egg, and bake at 190°C (375°F) for 30–40 minutes.
- Optional: Brush with garlic oil once it’s out of the oven.
- Slice it up, maybe share it with friends, or don’t. Your call.
Tips & Variations
- Try goat cheese instead of feta if you want it a bit creamier and less salty.
- Swap the Parmesan – Use cheddar, Manchego, or whatever hard cheese you like.
- Use cream cheese instead of ricotta – It’s richer, but it totally works.
- Mix up the tomatoes – Any mix of cherry, grape, or heirloom baby tomatoes is great.
- Make mini galettes – Just divide the dough and build smaller ones.
- Flavor the dough – Add chopped thyme, rosemary, lemon zest, or even a little pesto to the dough itself.
- Skip the garlic oil – Totally optional, but a nice finishing touch if you’re into that.
How to Serve This Tomato Galette
This galette is best served warm or at room temperature. You can slice it like a tart and serve it with:
- A simple green salad
- Roasted veggies
- Soup, if it’s chilly out
- A fried egg on top (yes, really)
It works as a light lunch, a brunch centerpiece, or a casual dinner with friends. Honestly, it’s good cold from the fridge too — if it lasts that long.
Make-Ahead & Storage
- Make ahead: You can make the dough a day or two in advance and keep it in the fridge. You can also prep the cheese mix and tomatoes ahead and store them separately. Assemble and bake when ready.
- Storing leftovers: The galette keeps well in the fridge for 2–3 days. Reheat in the oven or eat it cold — it’s great either way.
Recipe Tips & FAQs
- Can I use store-bought pastry?
Yes — a good-quality store-bought shortcrust will work. Just roll it out and follow the same instructions. - What kind of tomatoes work best?
Cherry or grape tomatoes are ideal. You can mix colors or use any small, ripe tomatoes you have. - Can I freeze it?
Not recommended — the tomatoes release moisture and the crust can go soggy. It’s best fresh. - Any tips for keeping the bottom from getting soggy?
Salting the tomatoes and patting them dry helps a lot. You can also add a light layer of cheese before the tomatoes to create a barrier. - Can I change the cheese?
Absolutely. You can swap feta for goat cheese, use cream cheese instead of ricotta, or try cheddar or Manchego instead of Parmesan.
More Recipes to Try:
You can totally enjoy this tomato galette on its own, but it also works great as part of a light meal. Here are a few things that go really well with it:
- Pan-Fried Zucchini Salad – Fresh, herby, and the perfect contrast to the cheesy galette.
- Roasted Pepper Salad – Soft, smoky peppers tossed with olive oil and lemon.
- Zhoug – A spicy green sauce you can drizzle over the galette or serve on the side.
- Tapioca with Fruit – Light, cold, and perfect if you want a not-too-sweet dessert to follow.
Tomato Galette
Ingredients
For the dough:
- 1½ cups (210 g) all-purpose flour
- 100 g cold butter, cut into cubes
- 30 g grated Parmesan cheese
- ¼ tsp salt
- ¼ cup (60 ml) buttermilk
- 1-2 tbsp cold water, as needed
For the filling:
- 120 g ricotta cheese
- 15 g grated Parmesan cheese
- 30 g crumbled feta cheese
For the topping:
- 300 g cherry tomatoes, halved
- Salt (for sprinkling)
- Olive oil (for drizzling)
- 1 egg (for brushing the crust)
Instructions
- In a bowl, mix the flour, Parmesan, and salt. Add the cold butter and work it in with your fingers until the texture is sandy.
- Add the buttermilk, then 1–2 tablespoons of cold water as needed, just until the dough comes together. Shape into a disc, wrap, and chill for at least 1 hour.
- Halve the cherry tomatoes, sprinkle with salt, let them sit for a bit, then pat them dry with a paper towel.
- Preheat the oven to 190°C (375°F).
- In a bowl, combine the ricotta, Parmesan, and feta.
- Roll the dough out (about ½ cm thick) on a lightly floured parchment paper.
- Spread the cheese in the center, leaving a 3 cm border. Arrange the tomatoes on top and drizzle with olive oil.
- Fold the edges of the dough over the filling. Brush the crust with beaten egg. Bake for 30–40 minutes, or until golden.
Whether you’re serving it with a fresh salad or keeping it simple, this tomato galette is one of those recipes you’ll want to make again.
