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Rosemary Tomato Galette
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Rosemary Tomato Galette

Rosemary Tomato Galette

with Lemony Ricotta & Balsamic Glaze | 4 servings

We would say “These galettes are easy as pie!” but the truth is, they’re actually easier. This quaint cousin of traditional pie skips finicky arrangements and careful crimping, and gets right to the good stuff: layers of caramelized onion and rosemary-marinated tomatoes on a creamy bed of lemony ricotta topped with a balsamic drizzle. You’ll simply pile filling into pre-made crusts, then fold the edges in for a rustic feel (No worries if they don’t look perfect—that’s the point!) When you bring these savory, flaky vegetarian masterpieces to the table, no one will ever guess how easy they were to make.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time55 minutes


/ serving 4 people

2 unit

Pie Crusts

(Contains Wheat)

1 unit


4 ounce

Grape Tomatoes

¼ ounce


1 unit

Yellow Onion

1 unit


4 ounce


(Contains Milk)

5 teaspoon

Balsamic Glaze

Not included in your delivery



2 teaspoon

Cooking Oil

1 teaspoon


2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories350 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate32 g
Sugar6 g
Dietary Fiber2 g
Protein4 g
Cholesterol30 mg
Sodium300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Adjust rack to middle position and preheat oven to 425 degrees. Bring pie crusts to room temperature. Wash and dry produce. Thinly slice tomato into rounds. Halve grape tomatoes lengthwise. Strip rosemary leaves from stems; finely chop leaves until you have 2 tsp. Halve, peel, and thinly slice onion. Zest and quarter lemon.


In a small bowl, combine tomato rounds, grape tomatoes, and rosemary; season with salt and pepper and toss to coat.


Heat a drizzle of oil and melt 1 TBSP butter in a medium, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 tsp sugar and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper.


Meanwhile, in a second small bowl, combine ricotta, lemon zest, 2 tsp olive oil, juice from half the lemon, a pinch of salt, and pepper.


Unroll pie crusts onto a lightly oiled baking sheet. Spread lemony ricotta in center of each crust, leaving a 1-inch border around the edges. TIP: Use the back of a spoon or rubber spatula to spread the ricotta. Layer caramelized onion and marinated tomatoes over ricotta. Using your fingers, fold crust edges about 1½ inches toward the center, creating pleats as you go. (It’s OK if it doesn’t look perfect—galettes are meant to be rustic!) Bake galettes on middle rack until crust is golden brown, 30-35 minutes. (TIP: Gently lift the edge of a galette with a knife or spatula to check that the bottom is also golden brown).


Drizzle 1 tsp balsamic glaze over each galette. Serve warm or at room temperature, with any remaining lemon wedges on the side.