Pair with Argyle Ruby Brut

Fresh, savory, and designed for peak tomato season—this rustic galette layers ripe heirlooms over a creamy ricotta base, all tucked into golden, flaky pastry. It’s a stunning yet simple centerpiece for your next summer gathering, best paired with a chilled glass of Ruby Brut.

Ingredients:

1 sheet puff pastry or pie dough

1 cup whole milk ricotta

1/4 cup grated parmesan

1 tsp lemon zest

1 tsp fresh thyme leaves

2–3 heirloom tomatoes, sliced

1 egg yolk (for crust wash)

Olive oil

Salt and pepper

Fresh basil, for garnish

Instructions:

Preheat oven to 400°F. On parchment, roll dough into a rough circle and transfer to a baking sheet.

In a bowl, mix ricotta, parmesan, lemon zest, thyme, salt, and pepper. Spread onto dough, leaving a 1.5–2 inch border.

Layer tomatoes over the ricotta. Drizzle with olive oil and a pinch of salt.

Fold the edges of the dough over the filling. Brush the crust with egg yolk.

Bake for 35–40 minutes, until crust is golden and tomatoes are tender.

Let cool slightly. Top with fresh basil and serve with a glass of Ruby Brut.