Description
A forgiving, rustic brunch dish featuring flaky puff pastry, creamy whipped ricotta, and sweet cherry tomatoes. It takes about 45 minutes to make and feels fancy without the stress.
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 1 cup whole milk ricotta
- 1 tablespoon honey
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil, torn
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon butter, melted
- Flaky sea salt for finishing
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Thaw puff pastry for 15-20 minutes until pliable but cold. Roll out each sheet into a rough rectangle or oval on a lightly floured surface.
- In a small bowl, combine ricotta, honey, lemon zest, salt, and pepper. Whip with a hand mixer or fork until smooth and creamy.
- In a separate bowl, toss cherry tomatoes with minced garlic, 1 tablespoon olive oil, salt, and pepper.
- Place rolled pastry on the baking sheet. Spread whipped ricotta onto the center of each pastry, leaving a 2-inch border.
- Arrange tomato halves on top of the ricotta, cut-side up. Fold the edges of the pastry over the tomatoes, pleating as you go.
- Brush the folded pastry edges with melted butter.
- Bake for 20-25 minutes until pastry is golden brown and puffed, and tomatoes are soft. Rotate sheet halfway through.
- Remove from oven and immediately sprinkle with fresh basil and flaky sea salt. Drizzle with remaining olive oil.
- Let cool for 5 minutes before slicing to allow ricotta to set.
Notes
Keep the pastry cold to ensure flakiness. Do not overfill the center to prevent soggy bottoms. Let the galette rest for 5 minutes after baking to help the ricotta set. For a gluten-free version, use gluten-free puff pastry. For a vegan version, use vegan puff pastry and cashew ricotta.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4
- Sodium: 320
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 2
- Protein: 8
Keywords: cherry tomato galette, whipped ricotta, puff pastry brunch, rustic tart, easy brunch recipe, vegetarian brunch