Tomato Crostata with Ricotta

Two plated slices of tomato crostata with forks, set beside the remaining crostata, fresh basil leaves, cherry tomatoes, and a serving knife on a wood surface.

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Tomato Crostata with Ricotta

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!

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: 6

Calories: 269kcal

Author: Nicole Gaffney

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.

Nutrition