Tomato Ricotta Crostata
This easy tomato crostata recipe combines juicy heirloom tomatoes, creamy ricotta, and flaky pastry into one beautiful summer dish. Also known as a tomato galette, this free-form tart requires no special pan and is much easier to make than a traditional pie. It's one of the best ways to celebrate peak tomato season!
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Every summer, when my garden is overflowing with tomatoes, this is one of the first recipes I make. It's easy, delicious, and a great way to use up a bunch of them at once.
I make different versions of tomato pie all summer long, but this tomato ricotta crostata is one of my favorites.
You can serve it for lunch, as a snack, or even a light summer dinner along with a simple salad. It makes a wonderful appetizer, goes well with other antipasti, and it also makes a lovely addition to a brunch spread!
What is a Crostata?
A crostata is a traditional Italian baked tart, typically made with pasta frolla, a sweet short crust pastry dough, and filled with jam or ricotta. The edges of the crust can be molded free-form like in this recipe, but it's more common to use a tart mold and decorative lattice work on top.
Crostata vs Galette vs Pie
Crostata, galette, and pie are all baked pastry-based dishes with fillings, but their origins, shapes, and doughs set them apart. Crostata is Italian, galette is French, and pie is both British and American.
Galette is always free-form and rustic, baked directly on a sheet pan without a mold, and made with a butter-based flaky pastry.
Pie is baked in a deep dish, tends to have more filling, uses a similar flaky dough that can also incorporate lard or shortening, and sometimes has a covered top.
Crostata lands somewhere in between. It's thinner than pie, usually baked in a tart pan with a removable bottom and most often made with sweet pasta frolla dough.
Usually crostata is sweet and served as dessert or breakfast, but this tomato ricotta crostata is my take on a savory crostata, known as crostata salata. It's also very similar to a French galette.
You can make this recipe with just about any type of fresh tomato you want, but I think it's best with a mix of different heirloom varieties when they're in season. If I have cherry tomatoes lying around, I'll add a few of those in too.
If you use a variety of tomatoes with different colors and shapes, it makes the presentation even more beautiful!
It's important to salt your tomatoes and let them drain to remove excess moisture. This is the key to preventing a soggy crust. If you're using paste tomatoes like Roma, plum, or San Marzano, you can skip this step since they tend to be less juicy.
I also like to strain my ricotta if it seems watery, which will depend on the brand. Add it to a strainer lined with paper towels or cheesecloth for at least 30 minutes before using. Thick ricotta creates a creamier filling and helps keep the pastry crisp.
It's important not to overfill your crostata or it can leak. Leave a generous border around the edges to make it easier to fold and crimp.
Bake until the crust is deeply golden brown, especially on the bottom. A pale crust will taste underbaked and won't stay crisp. And make sure the crostata rests for at least 15 minutes before slicing so the filling has time to set.
Want more fresh tomato recipes? Try this classic caprese salad with creamy mozzarella, slow roasted cherry tomato confit, or easy yet delicious spaghetti al pomodoro.
Why This Recipe Works
- No special pan required, it's easier and less fussy than a pie or tart.
- Draining the tomatoes and ricotta prevents a soggy crust.
- A great way to use up an abundance of summer tomatoes.
- Works with almost any fresh tomato variety.
- Perfect for breakfast, brunch, lunch, dinner, or as an appetizer.
Ingredients for Tomato Crostata
Tomatoes - A mix of different heirloom tomatoes and a handful of cherry tomatoes is delicious, but it can be made with any seasonal, fresh tomatoes you have such as Roma or plum. If using especially juicy tomatoes, like heirlooms, it's best to salt and drain them first so the tart doesn't become soggy.
Pie dough - I used my buttermilk pie dough for this recipe, but any savory pie dough works. You can even use a store-bought pie crust for convenience. Just make sure it doesn't have any sugar added since this is a savory pie.
Ricotta - Use thick, whole-milk ricotta cheese that has been strained to avoid excess water. You can also try making your own homemade ricotta!
Pecorino - Finely grated Pecorino Romano cheese is mixed with the ricotta to add flavor, savoriness, and tang. Substitute Parmigiano Reggiano or Grana Padano if you prefer.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Paper towels
- Wire rack
- Sheet pan or baking sheet
- Oven
- Cheese grater and Microplane
- Parchment paper
- Whisk
How to Make a Tomato Crostata
- Arrange the tomato slices on paper towels or a wire rack set over a sheet pan. Sprinkle with kosher salt and let sit while you prep the other ingredients.
- Preheat the oven to 400°F.
- Mix together the grated garlic clove and olive oil in a small bowl.
- In a larger bowl, combine the ricotta, egg yolk, grated Pecorino Romano, lemon zest, a tablespoon of the garlic oil, a pinch of salt, and black pepper. Mix until smooth.
- Roll the dough out to a rough 12-inch circle and transfer to a parchment-lined baking sheet.
Pro Tip: If the dough becomes soft or difficult to work with at any point, transfer it to the refrigerator for 10-15 minutes before continuing. Keeping the dough cold is the key to a flaky crust.
- Spread the ricotta mixture over the dough, leaving a 2-inch border all the way around.
- Pat the tomatoes very dry, then arrange them over the ricotta in slightly overlapping layers. Drizzle with the remaining garlic olive oil and season with freshly cracked black pepper.
- Fold the edges of the dough up and over the filling, pleating as needed. Press the pleats together to make sure they're secure.
Pro Tip: If you notice any tears in the dough while assembling, simply pinch them closed with your fingers. Any tears or holes that aren't repaired will leak as it bakes.
- Whisk up the egg white with a fork to loosen, then use it to brush the exposed crust all over.
- Bake for 30-40 minutes or until the crust is deeply golden brown and the tomatoes have softened.
Pro Tip: If the edges brown too fast before the crostata is finished baking, tent loosely with foil to prevent burning.
- Let cool for at least 15 minutes before serving.
- Top with torn basil, a drizzle of olive oil, flaky sea salt and additional black pepper if desired.
Tips for a Perfect Crostata
- If your ricotta is watery, I recommend straining it first as excess moisture can make the filling loose and the crust soggy. Place the ricotta in a fine mesh sieve set over a bowl for at least 30 minutes, or refrigerate overnight for best results.
- If your tomatoes are especially juicy, let them drain for up to an hour and pat them very dry before assembling. You may not need to drain your tomatoes first if using Roma, plum, or cherry tomatoes.
- Be sure to leave a generous 2-inch border around the filling. Overfilling can cause the crostata to leak and make it difficult to fold the edges over.
- Press the pleats together firmly as you fold the crust to help keep the filling contained as it bakes.
- Let the crostata cool for at least 15 minutes before slicing. This allows the ricotta filling to set and the liquids to absorb back into the tomatoes.
Tomato Galette Variations
- Add a couple of sliced peaches along with the tomatoes for a fun sweet and savory mix.
- Use Parmigiano Reggiano, Grana Padano, mozzarella, or aged cheddar instead of Pecorino.
- Mix a bit of Gorgonzola or creamy goat cheese into the ricotta for a different flavor.
- Use store-bought puff pastry for a flakier, lighter crust.
What to Serve with Tomato Crostata
This seasonal tomato crostata is delicious on its own, but even better with a drizzle of this vibrant homemade basil oil or a few dollops of classic pesto Genovese.
Serve with a simple side salad, like this easy arugula salad with pine nuts and Parmigiano, a summery peach and cherry salad with burrata, or this fresh shaved zucchini salad with hazelnuts and basil.
How to Store and Reheat Tomato Galette
Store leftover tomato crostata wrapped tightly or in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F for about 10-15 minutes to restore the flaky crust. You can also eat it cold or at room temperature!
FAQs
It's likely due to excess liquid coming from either the tomatoes or the ricotta. Make sure to drain both before assembling the crostata for best results. It's also possible that there was a tear somewhere in the dough or the edges were not properly sealed. Always double check that there are no gaps or holes before baking to avoid leaking.
You can prepare the cheese filling and the dough ahead. The crostata can be assembled up to 4 hours ahead and refrigerated until ready to bake. You can also store it already baked and chilled in the refrigerator for up to 3 days.
Yes, baked and well wrapped, it can be frozen for up to 1 month and then reheated at 350°F for about 15-20 minutes.
Yes, you can use store-bought pie dough or even puff pastry, just make sure it's not sweetened and can be used for savory pies and pastries.
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Tomato Crostata with Ricotta
Ingredients
- 1 savory pie dough chilled (or 1 store-bought pie crust)
- 1 ½ pounds tomatoes any variety, sliced ¼-inch thick
- 1 teaspoon kosher salt plus more to taste
- ¾ cup whole-milk ricotta cheese strained
- 1 egg yolk and white separated
- ½ cup Pecorino Romano finely grated
- 1 garlic clove large, finely grated
- 1 teaspoon lemon zest
- ½ teaspoon black pepper freshly cracked
- 1 tablespoon extra virgin olive oil
- fresh basil leaves torn, for serving
- flaky sea salt for serving
- extra virgin olive oil for drizzling
Instructions
- Arrange the tomato slices on paper towels or a wire rack set over a sheet pan. Sprinkle with kosher salt and let sit while you prep the other ingredients.1 ½ pounds tomatoes, 1 teaspoon kosher salt
- Preheat the oven to 400°F.
- Mix together the grated garlic clove and olive oil in a small bowl.1 garlic clove, 1 tablespoon extra virgin olive oil
- In a larger bowl, combine the ricotta, egg yolk, grated Pecorino Romano, lemon zest, a tablespoon of the garlic oil, a pinch of salt and black pepper. Mix until smooth.¾ cup whole-milk ricotta cheese, 1 egg, ½ cup Pecorino Romano, 1 teaspoon lemon zest
- Roll the dough out to a rough 12-inch circle and transfer to a parchment-lined baking sheet.1 savory pie dough
- Spread the ricotta mixture over the dough, leaving a 2-inch border all the way around.
- Pat the tomatoes very dry, then arrange them over the ricotta in slightly overlapping layers. Drizzle with the remaining garlic olive oil and season with freshly cracked black pepper.½ teaspoon black pepper
- Fold the edges of the dough up and over the filling, pleating as needed. Press the pleats together to make sure they're secure.
- Whisk up the egg white with a fork to loosen, then use it to brush the exposed crust all over.
- Bake for 30-40 minutes or until the crust is deeply golden brown and the tomatoes have softened.
- Let cool for at least 15 minutes before serving.
- Top with torn basil, a drizzle of olive oil, flaky sea salt and additional black pepper if desired.fresh basil leaves, flaky sea salt, extra virgin olive oil
Notes
- If your ricotta is watery, I recommend straining it first as excess moisture can make the filling loose and the crust soggy. Place the ricotta in a fine mesh sieve set over a bowl for at least 30 minutes, or refrigerate overnight for best results.
- If your tomatoes are especially juicy, let them drain for up to an hour and pat them very dry before assembling. You may not need to drain your tomatoes first if using Roma, plum or cherry tomatoes.
- Be sure to leave a generous 2-inch border around the filling. Overfilling can cause the crostata to leak and make it difficult to fold the edges over.
- Press the pleats together firmly as you fold the crust to help keep the filling contained as it bakes.
- If the dough becomes soft or difficult to work with at any point, transfer it to the refrigerator for 10-15 minutes before continuing. Keeping the dough cold is the key to a flaky crust.
- If you notice any tears in the dough while assembling, simply pinch them closed with your fingers. Any tears or holes that aren't repaired will leak as it bakes.
- If the edges brown too fast before the crostata is finished baking, tent loosely with foil to prevent burning.
- Let the crostata cool for at least 15 minutes before slicing. This allows the ricotta filling to set and the liquids to absorb back into the tomatoes.
