This green tomato and fig galette is a perfect green tomato recipe to make at the end of the growing season. Harvest your unripe green tomatoes languishing on the vine and head to the kitchen.
I love heading outside all summer long and picking fresh, ripe tomatoes right off of the vine. I pop them in my mouth like candy, enjoying their natural sweetness. But then the end of summer always comes, and it’s suddenly time to rescue any vegetables that can be salvaged, preserved, or used as they are.
This means that we typically have an abundance of green tomatoes come harvest time. They are not very enjoyable to eat raw, being rather astringent and sour. They also won’t ripen no matter how much you will them to.
I always thought that the best thing to do with unripe tomatoes was to batter and fry them up, but then I developed this green tomato recipe that pleased everyone in our family and used up a chunk of the tomato harvest.
Why This Green Tomato Recipe Works
Cooked green tomatoes have a bright, sour, and somewhat acidic sort of flavor (resembling artichokes) and can be used in all sorts of ways. In this galette, figs and honey balance the tartness and astringency of the green tomatoes.
I got inspiration for this recipe by turning to Brit + Co for 19 Green Tomato recipes that aren’t (all) fried. I was drawn to a recipe from Corner Cottage Bakery for a green tomato galette. The galette (a rustic, free-form pie) truly showcased the green tomatoes instead of hiding them in breading and deep frying them.
I knew that I had to try making my own version of this dish.
How to Make This Galette
My fig and green tomato galette is made with a pie crust, ricotta cheese, green tomatoes, figs, honey, and balsamic vinegar. The figs and honey balance the tartness of the tomatoes with a little bit of sweetness. Our family of three devoured a galette for dinner, but I think this dish would shine as an appetizer if cut into 6 or 8 small slices.
Start by taking your favorite unbaked pie crust, whether you make it or buy it at the store, and rolling it out to a roughly 9″ diameter circle. (I recommend you try my vegan pie crust if you’re looking for a good starting point.)
Spread ricotta cheese all over the surface, leaving a 1″ border.
Arrange tomatoes and figs as you see fit on top of the ricotta cheese.
Go all around the edge of your pie and fold the dough inward to just cover the fillings.
Sprinkle lightly with salt, and drizzle liberally with honey and balsamic vinegar.
Brush the visible pie dough with a beaten egg yolk to give it color and shine after the bake.
Transfer to a parchment- or silicone mat-lined cookie sheet and bake for 15 minutes before reducing the heat and allowing it to bake until the crust is a golden brown.
If you don’t have access to green tomatoes, this dish would also be lovely with regular ripe tomatoes.
Try serving this for the main course paired with one of my fall cupcakes for dessert.
Take green tomatoes left over after making this galette and preserve them like my friend Marisa from Food in Jars did when she made pickled green tomatoes.
Fig and Green Tomato Galette
- unbaked pie crust for one 9" pie homemade or store-bought
- 1 cup ricotta cheese
- 18 green cherry tomatoes sliced in half; use grape tomatoes or even ripe ones if you don't have any green ones
- 12 dried figs sliced thinly, about 3 slices per fig
- 1 teaspoon sea salt less or more is fine, to taste
- 1 tablespoon balsamic vinegar less or more is fine, to taste
- 1 tablespoon honey less or more is fine, to taste
- 1 large egg yolk
- Preheat oven to 450 F.
- Roll out pie dough to a roughly 9" circle.
- Spread ricotta cheese all over the dough, leaving a 1" border around the edge.
- Artfully arrange tomatoes and figs over the ricotta cheese. Have fun with this!
- Fold the edge of the dough all around the circle so that it barely covers the fillings.
- Sprinkle the whole thing with salt and drizzle liberally with balsamic vinegar and honey.
- Brush the pie dough with the egg yolk to give it a little color and shine.
- Transfer to a parchment- or silicone mat-lined cookie sheet.
- Bake 15 minutes.
- Reduce heat to 350 F.
- Bake 40 minutes or until galette crust is golden.
- Serve hot.