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ricotta tomato galette

Stuffed Ricotta Tomato Galette (No Eggs)

  • Author: Neyona
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


This ricotta tomato galette is a go-to summer recipe with a flaky crust, aromatic bubbling ricotta, and juicy caramelized tomatoes with sprinkles of your favorite summer herbs.


Units Scale

For the galette dough (2 galettes):

  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1/4 tbsp salt
  • 12 tbsp or 1 1/2 stick unsalted butter, at room temperature
  • 7 tablespoons ice water

For the Stuffed Ricotta:

  • 1 cup ricotta cheese
  • 1 tbsp fennel seeds
  • 1 tbsp dried rosemary
  • 1/2 tbsp dried sage
  • 1 clove of garlic
  • 1 small red pepper (dried)
  • 1 stalk of fresh celery (with leaves)
  • 1 bunch of fresh dill
  • 1/2 lemon (zest and juice)

2 -3 fresh tomatoes


For the galette dough:

  1. Combine with a whisk all the dry ingredients: flour, salt, and sugar.
  2. Add butter at room temperature, and work it with your hands or a whisk until the butter is dispersed throughout the flour in tiny pieces the size of large peas. (These bigger pieces of butter in the dough make it flaky)
  3. After that, add tablespoon by tablespoon cold water (preferably ice water). Do not add all the tablespoons at once. Toss and mix between additions, until the dough just holds together.
  4. Wrap tightly in plastic foil and refrigerate for 30 minutes. At this point, it will start to harden.

For the Stuffed Ricotta:

  1. Toast the dry rosemary, fennel seeds, and sage for a couple of seconds.
  2. Try a pan for this because all you want is “awaken” the flavor.
  3. Finely dice garlic and dried red pepper (including the seeds).
  4. Chop dill and celery finely. Use the stalks, too, because they will bring texture.
  5. Now dice the dried herbs and incorporate all the ingredients.
  6.  Add all of these to the ricotta and the juice of half a lemon with its zest. Feel free to add pulp too.
  7. Add salt if necessary, mix and let rest.


  1. Roll the dough flat,
  2. Add the stuffed ricotta,
  3. Line the tomatoes around ricotta
  4. Curl the edges
  5. Add pieces of butter around the edges.


  • The dough should look rather ropy, with some dry patches. If it looks like there are more dry patches than ropy parts, add another tablespoon of water and toss the mixture until it comes together. Be careful when preparing this dough. It should feel like it will fall between your fingers when you hold it. So, you don’t want to make it firm and hard.
  • To avoid a sticky sensation while rolling the dough flat, I place parchment paper under the dough and another one on it.
  • The recipe for the dough is enough for 2 galettes. So, cut it in half, pop it in the freezer and use it for another time. 
  • Prep Time: 20 minutes
  • Waiting Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: dinner
  • Method: baking
  • Cuisine: Mediterranean

Keywords: dinner; vegetarian dinner; galette; go-to recipes