Tomato Basil Galette with Whipped Ricotta

Early tomatoes are just starting to show up at Washtenaw County markets, and this galette is the best way to let them be the star. A galette is really just a pie that doesn’t need to be perfect — the edges are folded over rustically, no crimping required. Spread over a layer of whipped ricotta and topped with fresh basil, it turns simple ingredients into a dinner that feels like a special occasion.

Ingredients

For the crust:

• 1¼ cups all-purpose flour
• ½ teaspoon kosher salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the filling:

• 1½ cups whole-milk ricotta
• ¼ cup grated Parmesan
• 1 small garlic clove, grated
• Salt and pepper to taste
• 1½ lbs mixed tomatoes, sliced ¼-inch thick
• ½ teaspoon kosher salt (for the tomatoes)
• 1 tablespoon cornmeal or breadcrumbs (optional, keeps the crust from getting soggy)
• ¼ cup fresh basil, torn, plus more for serving
• 1 egg, beaten (for egg wash)
• Olive oil for drizzling

Instructions

1. Make the crust. Combine flour and salt in a bowl. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. Add ice water one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap, and refrigerate at least 30 minutes.

2. Salt the tomatoes. While the dough chills, lay the sliced tomatoes on a paper-towel-lined tray, sprinkle with ½ teaspoon salt, and let sit for 15–20 minutes. Pat dry before using — this step keeps the galette from turning watery.

3. Make the whipped ricotta. Combine ricotta, Parmesan, and garlic in a bowl. Season with salt and pepper. Set aside.

4. Roll out the dough. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer to a parchment-lined baking sheet.

5. Assemble. Sprinkle the cornmeal or breadcrumbs over the center of the dough, leaving a 2-inch border. Spread the whipped ricotta mixture over the cornmeal. Arrange the tomato slices on top, overlapping slightly, and scatter with torn basil.

6. Fold and bake. Fold the border of the dough up and over the edge of the filling, pleating as you go. Brush the crust with beaten egg. Bake at 400°F for 40–45 minutes, until the crust is deep golden brown.

7. Finish and serve. Let the galette cool for 10 minutes before slicing. Drizzle with olive oil and scatter fresh basil over the top just before serving.

Variations

• Add corn. Fresh sweet corn kernels tucked in with the tomatoes add a nice pop of sweetness.
• Cheese swap. Goat cheese or a mix of mozzarella and ricotta both work well in place of straight ricotta.
• Make it ahead. The dough can be made up to 2 days in advance, or frozen for up to a month. The assembled, unbaked galette also freezes well — bake straight from frozen, adding about 10 extra minutes.
• Serve it as a side. Cut into smaller wedges and serve alongside grilled chicken or fish instead of as the main event.

Where to Find the Ingredients

Early tomatoes and fresh basil are just starting their run at Washtenaw County farms and markets — both will keep getting better through August.

Farmers markets:

• Ann Arbor Farmers Market — Saturdays 7am–3pm, Wednesdays 7am–3pm
• Ypsilanti Farmers Market — Saturdays 9am–1pm
• Saline Farmers Market — Saturdays 8am–noon

Farms & farm stands:

• Tantre Farm — certified organic CSA and farm stand in Chelsea, growing a huge range of tomatoes and herbs.
• Community Farm of Ann Arbor — biodynamic CSA in Chelsea.
• Jacob’s Fresh Farm — 475 N Fletcher Rd, Dexter, farm stand open daily 8am–6pm.
• Kapnick Orchards — Britton, farm market carrying produce alongside orchard fruit.
• Blue Spring Farm — CSA and farm stand with a wide range of summer vegetables.
• Green Things Farm — 3825 Nixon Rd, Ann Arbor, farm stand open 7 days a week March through early December.
• Whitney Farmstead — diversified vegetable farm with CSA and market sales.
• Old City Acres — 741 Emerick St, Ypsilanti (B Cubed Bakery lot), Thu–Sun.
• Slow Farm Organic — certified organic CSA with a weekly grocery-bag pickup of seasonal produce.
• Fusilier Family Farms — 20-week CSA growing produce and flowers.
• Wasem Fruit Farm — Milan, market carrying vegetables alongside their fruit.
• Seva Farm — biodynamic, no-till CSA farm.
• Argus Farm Stop — two Ann Arbor locations, open daily 8am–8pm year-round, with a weekly produce box from 50+ local farms.
• Rain Dance Organics — organic vegetable and flower farm with a strong CSA program.