Rosemary Tomato Galette
with Lemony Ricotta & Balsamic Glaze | 4 servings
- Wheat
- Milk
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.
Ingredients
2 unit
Pie Crusts
(Contains: Wheat)
1 unit
Tomato
4 ounce
Grape Tomatoes
¼ ounce
Rosemary
1 unit
Yellow Onion
1 unit
Lemon
4 ounce
Ricotta
(Contains: Milk)
5 teaspoon
Balsamic Glaze
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the taste, especially the lemon ricotta and balsamic glaze. Some found the rosemary overpowering; consider grinding it finely.
- Ease of prep: Quick and simple to make, though caramelizing onions takes time. Looks fancy despite being easy to assemble.
- Suggestions: Add more ricotta and tomatoes for a better crust-to-filling ratio. Consider pre-roasting tomatoes or adding garlic for extra flavor.
- Portions: Some found it light; pair with a side salad or add chicken for a heartier meal.
- Crust: A few preferred a lighter alternative to pie crust. Try using pizza dough or pita for a different texture.
Reviews from our home cooks
Really delicious. I did add some spices to spruce it up a bit. Rosemary was a bit overpowering so next time will grind to a powder. Otherwise, loved it.
Quick and fairly simple to make. Next time I'll add more lemon juice to the ricotta.
Great flavor - fresh lemon and rosemary. Balsamic glaze made the flavors tie together well.
This was perfect with a side salad. The lemon ricotta was delicious!
I took this for a potluck and it got rave reviews! Just had a small piece so planning to get it again soon. Might be a good add on category- potluck kits.
Very delicious! Made a great lunch. Easy to make as well and looks fancy.
Personally I think the lemon takes over so I only used the zest and that made the dish fantastic.
We liked this but I tweaked the recipe for more flavor, more tomatoes & ricotta filling. I made it in a pie plate so each serving would have less crust (so to lighten fat & calories.)
More ricotta, more tomatoes. Substitute garlic for rosemary. This was too dry with all the crust. The rosemary and balsamic totally dominate the flavors here. A garlic maple glaze might be a lighter touch for these ingredients.
I wanted it to be more savory to be honest. It was a little too sweet and the rosemary overpowered everything a little.
