A rustic showstopper made for summer gatherings -

There’s something deeply satisfying about a galette—its unfussy crust, its golden edges, and the way it lets seasonal ingredients shine without trying too hard. This Heirloom Tomato & Caramelized Onion Galette is a perfect example. It looks like it came from a French countryside kitchen, but it’s surprisingly simple to make…especially when you team up with your sister who’s a certified galette whisperer.

I usually use a store-bought pie crust to keep things simple. Make-ahead herbed ricotta, and caramelized onions to jammy perfection the night before help too. By the time we assembled, it was basically a paint-by-numbers situation. Ricotta, onions, tomato slices, a brush of egg wash—and boom, straight into the oven. What came out? A golden, flaky, tomato-stained masterpiece that tastes like summer on a plate.

📝 Ingredients (Serves 4–6)

For the base:

1 store-bought pie crust (thawed if frozen)
2 tbsp olive oil
2 large yellow onions, thinly sliced
1 tsp balsamic vinegar
1 tsp fresh thyme leaves (or ½ tsp dried)
2–3 large heirloom tomatoes, sliced ¼" thick
1 egg, beaten (for egg wash)
Flaky salt + black pepper to finish
Optional: fresh basil or thyme to garnish

For the herbed ricotta:

¾ cup whole milk ricotta
1 garlic clove, grated or finely minced
Zest of ½ lemon
1 tbsp chopped fresh herbs (basil, parsley, chives, or a mix)
Salt & pepper to taste

🔥 Instructions

1. Caramelize the onions:
Heat olive oil in a skillet over medium-low heat.
Add the sliced onions and cook slowly, stirring often, for 35–40 minutes until deeply golden and jammy.
Stir in balsamic vinegar and thyme. Season with salt and pepper, then let cool slightly.

2. Make the herbed ricotta:
In a bowl, mix ricotta with garlic, lemon zest, herbs, salt, and pepper. Stir until smooth and creamy. Set aside.

3. Prep the tomatoes:
Slice the heirlooms and blot with paper towels to remove excess moisture. (This keeps the crust from getting soggy!)

4. Assemble the galette:
Preheat oven to 400°F (200°C).
On a piece of parchment, gently roll out the pie crust to a ~12-inch rustic circle.
Spread the herbed ricotta in the center, leaving a 2-inch border.
Top with caramelized onions, then layer on the tomatoes in a beautiful, overlapping pattern.
Season with flaky salt and black pepper.
Fold the edges of the crust over the filling, pleating as you go.
Brush crust with egg wash for a golden finish.

5. Bake:
Transfer the galette (on parchment) to a baking sheet.
Bake for 35–45 minutes, until the crust is golden and the tomatoes are lightly roasted.
Cool for 10 minutes before slicing.

🌿 To Serve

Garnish with fresh basil or thyme and serve warm or at room temperature. We love pairing this galette with a lemony arugula salad and a cold glass of Sauvignon Blanc (or honestly, a chilled rosé if we’re feeling flirty). It also makes a dreamy picnic main or next-day lunch—if it lasts that long.

👩🏽‍🍳 A Note from the Kitchen

This recipe is proof that with a little planning, you can turn a few humble ingredients into something special. The premade crust shortcut keeps things simple, while the slow-cooked onions and bright herbed ricotta bring big flavor. Every time we make this, it disappears instantly. It’s the kind of dish that tastes like effort, but feels like a secret.

Want more seasonal, whole-ingredient recipes like this?
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