Wholewheat Tomato & Ricotta Galette


Delicious Wholemeal Tomato Ricotta Galette

A simple free form tart recipe to celebrate ripe summer tomatoes, with a wholewheat crust and cheesy ricotta filling.


For the pastry:

For the ricotta filling:

To assemble:

  • 500-700g ripe tomatoes (I used a variety of heirloom, cherry & plum tomatoes)
  • Olive oil for drizzling
  • Sea salt for sprinkling
  • 1 egg, beaten with 1 tbsp. milk for brushing
  • Extra grated parmesan, optional
  • Extra fresh herbs, optional


  1. Make the pastry: Place the flour and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse several times until the mixture is sandy and a few larger pea-sized lumps of butter are still visible.
  2. Combine the water & the vinegar in a small jug or cup. Turn the food processor on low, then drizzle the water mixture into the flour mixture while the motor is running, & continue to process until the dough just begins to form and clump together around the blade, about 20 seconds.
  3. Set a large piece of plastic wrap on your bench and transfer the dough right onto it. Flatten it into a round flat disk and wrap it tightly, then place it in the fridge for 30min - 1 hour**.
  4. Make the filling: In a food processor, combine all the ingredients for the filling and process until smooth. You can also do this by hand in a large bowl with a big whisk. Cover and place in the fridge until needed.
  5. Preheat the oven to 190C.
  6. Prepare a large baking sheet by lining it with a large (about 40-50cm) layer of aluminium foil, followed by an equally sized layer of baking paper on top. Set aside.
  7. Roll out the pastry: Dust a clean kitchen bench with flour and take out you pastry from the fridge. Unwrap it and place it onto the floured surface, then dust the top lightly with flour.
  8. Using a rolling pin, start rolling the dough; you may need to bang out the dough with the rolling pin to soften it a bit in the beginning, then simply continue rolling, while rotating the dough and sprinkling with extra flour as needed to ensure nothing sticks to the bench or the rolling pin. If the edges start to break at any point, simply pinch and push them back together and keep rolling. Continue rolling until the dough is an approximately 40cm circle, about ½ a centimetre thick.
  9. Transfer the dough to the prepared baking sheet (it’s ok if it is a bit too big for the baking sheet and overhangs a little as you will be folding up the sides) and place in the fridge for 10 minutes to firm it up again. TIP: I like to use my rolling pin to transfer the dough easily by rolling it onto the pin, then unrolling it again onto the baking sheet.
  10. While the pastry is in the fridge, slice your tomatoes into thick slices or wedges, keeping the smaller ones (such as cherry tomatoes) in halves or quarters. Set aside.
  11. Assemble the galette: Take out both the dough and the filling from the fridge. Pour the filling into the middle of the dough round, and use a spatula or spoon to spread it out, leaving a border of about 10-12cm thick all around.
  12. Arrange the tomatoes onto the filling, making sure you overlap them quite a bit, as they will shrink as well as spread out while cooking.
  13. Drizzle the tomatoes with olive oil and sprinkle with sea salt, then fold the edges of the dough up onto the filling & tomatoes snugly all the way around to form your galette.
  14. Crumple up the foil and baking paper all around the galette so that it almost forms a little protective wall to support the weight of the sides of the galette and prevent it from spreading out and opening up too much during baking (refer to photos). Place the whole galette in the fridge one last time for just 10 minutes, to ensure that the pastry is cold and firm before placing it into the oven; this prevents it falling apart or becoming soggy.
  15. Take the galette out of the fridge, brush the pastry folds with the beaten egg and sprinkle with either some extra grated parmesan or a little sea salt.
  16. Place the galette in the preheated oven and bake for 50-60 minutes, or until the sides and golden brown, the filling is set and the tomatoes are cooked. Sprinkle with extra herbs if you like, then serve warm or at room temperature.


*to keep the butter super cold, place it into a bowl after you’ve cut it up, then place the bowl in the freezer