ricotta, tomato and pesto galette.

My favorite fall recipe is Smitten Kitchen's Butternut Squash and Caramelized Onion Galette, but I wanted to experiment with a more "summer-themed" version because galettes are delicious 365 days a year. My only requirements were avoiding summer squash and/or zucchini because those are the two vegetables I really can't stand.

I ended up combining pesto, tomato and a variety of cheeses and it's definitely going to be a repeat recipe--the combination of three major ingredients can't be beat, and it's super easy (especially when you use pre-made pie crust). I had it by itself (by itself I mean with some wine), but it would be great with a salad for a more balanced meal. And while I used a variety of cherry tomatoes, heirloom tomatoes would take this to the next level.

ricotta, tomato and pesto galette
{ inspired by smitten kitchen }

What you need:

  • 1/4 cup ricotta (I used whole milk ricotta, but part skim would also work)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated mozzarella
  • 1 9-inch rolled pie crust (thawed according to directions)
  • Sliced tomatoes of your choosing (go for the heirlooms)
  • Pesto (homemade or store bought)
  • 1 egg
  • Salt and pepper

What you do:
  • Preheat oven to 400°.
  • Combine ricotta, grated parmesan and mozzarella in small bowl. Season to taste with salt and pepper.
  • Unroll the pie crust onto baking sheet.
  • Spread a thin layer of pesto on the pie crust, leaving an inch (or so) border.
  • Add the ricotta mixture on top of the pesto, spreading evenly.
  • Arrange tomato slices on top of the ricotta mixture to your liking.
  • Carefully fold the edges of the pie dough inward so they overlap slightly on the pesto/cheese/tomatoes, leaving the center of the galette uncovered. 
  • Beat together an egg and splash of water, and brush the egg wash along the entire border of the galette.
  • Bake in the preheated oven 30-40 minutes, until the edges are nicely browned and the cheese is bubbly.
  • Enjoy.


  1. I need this in my life and will probably make it this weekend- wish they made GF pre-made crust but maybe I'll use a shell and adapt it even more to a quiche/tart type dish!