Rustic Tomato Galette with Lemony Ricotta and Balsamic Glaze

This savory galette is the perfect way to enjoy summer tomatoes without the fuss of a traditional pie. With a flaky pre-made crust, creamy lemony ricotta, sweet caramelized onions, and rosemary-infused tomatoes, every bite is a burst of flavor. A drizzle of balsamic glaze adds a tangy finish that ties it all together.

Best of all, this recipe is forgiving and rustic—no need for perfect crimping or precise folding. Simply pile the fillings onto the crust, fold the edges over, and bake until golden. It’s an impressive dish that’s surprisingly easy to make.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Pie CrustsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce RicottaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the middle. Let pie crusts come to room temperature. Wash and dry all produce. Slice the large tomato into thin rounds. Halve the grape tomatoes lengthwise. Strip rosemary leaves from stems and finely chop until you have 2 teaspoons. Halve, peel, and thinly slice the yellow onion. Zest the lemon, then quarter it.
2. In a small bowl, combine the tomato rounds, grape tomatoes, and chopped rosemary. Season with salt and pepper, then toss to coat evenly.
3. Heat a drizzle of cooking oil and 1 tablespoon butter in a medium nonstick pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, until browned and softened, 8–10 minutes. Add 1 teaspoon sugar and a splash of water; continue cooking until caramelized, 2–3 minutes more. Season with salt and pepper.
4. Meanwhile, in another small bowl, combine the ricotta, lemon zest, 2 teaspoons olive oil, juice from half the lemon, a pinch of salt, and pepper. Mix well.
5. Unroll the pie crusts onto a lightly oiled baking sheet. Spread the lemony ricotta mixture in the center of each crust, leaving a 1-inch border around the edges. Layer the caramelized onions and marinated tomatoes over the ricotta. Fold the edges of the crust inward about 1½ inches, pleating as you go (it’s okay if it looks rustic). Bake on the middle rack until the crust is golden brown, 30–35 minutes. Check that the bottom is also browned by gently lifting an edge with a knife or spatula.
6. Drizzle 1 teaspoon balsamic glaze over each galette. Serve warm or at room temperature with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use homemade pie crust instead of store-bought?

Yes, you can use your favorite homemade pie dough. Just make sure it’s rolled out to a similar thickness and size as the pre-made crusts.

Can I make this galette ahead of time?

The galette is best served warm or at room temperature shortly after baking. You can prepare the fillings in advance and assemble just before baking.

What can I substitute for balsamic glaze?

If you don’t have balsamic glaze, you can simmer 1/4 cup balsamic vinegar with 1 tablespoon brown sugar until thickened, or simply use a good quality aged balsamic vinegar.