Heirloom Tomato Galette Burrata

This rustic Heirloom Tomato Galette with Whipped Burrata and Basil Pesto is my absolute favorite way to show off summer’s tomato bounty. The flaky dough hugs juicy heirloom slices, and the creamy burrata plus fresh basil pesto take every bite over the top. Serve this as a centerpiece dish for friends and watch it disappear in no time

I first made this galette for a backyard picnic with friends. Everyone kept going back for one more slice until not a crumb was left. Now it is my must-make for tomato season

Ingredients

• All purpose flour: The backbone for a tender galette crust. Choose a good quality unbleached flour for best flavor and texture
• Unsalted butter: Chilled firm butter produces flakiness and richness. Look for a European style if you want extra flavor
• Salt: Enhances the flavor of both crust and filling. Use sea salt or kosher salt for the purest taste
• Ice water: Brings the dough together and keeps the crust delicate by staying cold
• Heirloom tomatoes: The highlight of this dish. Pick firm but ripe tomatoes with a variety of colors for the prettiest galette
• Burrata cheese: Adds creamy decadence. For best results, select burrata from a deli or cheese shop with good turnover so it is fresh
• Fresh basil leaves: The mainstay of the pesto Choose darkest green unbruised leaves for maximum aroma
• Pine nuts: The classic nut for pesto adding richness and a buttery quality Make sure they are fresh and not rancid
• Grated Parmesan cheese: Gives salty savor to the pesto. Choose authentic Parmigiano Reggiano and grate it yourself for pure flavor
• Garlic clove: Brings sharpness and spirit to pesto Use firm heavy garlic for freshness
• Olive oil: The base of the pesto and for moistness Get extra virgin for more fragrance and fruitiness
• Salt and pepper: They bring balance throughout Do a taste check and season as you go

Step-by-Step Instructions

Make the Dough:

Combine flour and salt in a food processor and pulse just to mingle. Add cold cubed butter and pulse again until it becomes fine and evenly crumbly like sand. Drizzle in ice water a tablespoon at a time and pulse after each until the dough barely comes together. Do not overwork it. Pat dough into a disc wrap in plastic and refrigerate for thirty minutes to help it relax and chill

Prepare the Pesto:

In a food processor add basil pine nuts Parmesan garlic and a pinch of salt. Pulse until everything is finely chopped. With the motor running slowly stream in the olive oil until pesto is bright green and smooth but still a little textured. Taste and adjust seasoning

Roll and Fill the Galette:

Dust your counter with flour and roll dough out into a twelve inch round about one quarter inch thick. Lift dough onto a baking sheet lined with parchment paper. Spread a generous layer of pesto all over but leave a two inch border untouched. Arrange tomato slices in overlapping circles over the pesto. Scatter lightly with salt and pepper

Shape and Bake:

Gently fold the bare dough edges up and over the tomatoes pleating as needed and pressing lightly to seal. The center should remain open with tomatoes showing. Bake in a preheated oven at four hundred degrees Fahrenheit until the crust is golden and tomatoes are bubbling about thirty five to forty five minutes

Whip the Burrata:

Carefully transfer burrata to a bowl and whisk or beat just until it becomes ultra creamy. Do this while the galette bakes to serve immediately

Finish and Serve:

Let the galette cool for ten minutes so it is easy to slice. Dollop whipped burrata and extra pesto on top. Serve wedges warm or at room temperature

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Every summer when the farmer’s market fills with tomato colors I stock up and make this galette with my kids. They love pressing out the dough and sneaking bites of burrata while we wait for it to bake

Storage Tips

Store any leftover galette in a tightly sealed container in the fridge for up to three days. For best texture reheat slices gently in a low oven until warmed through but not crisped too much. The pesto and whipped burrata can be kept separately in the fridge and added fresh

Ingredient Substitutions

If you cannot find burrata swap for fresh mozzarella or even creamy ricotta for a similar sweet dairy element. For nut allergies sunflower seeds or blanched almonds work in the pesto. Any ripe tomato can replace heirloom if you slice them just as thick and salt them lightly to draw out extra moisture

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Serving Suggestions

Serve as a main with a light salad of arugula. It also pairs beautifully with a chilled glass of Sauvignon Blanc or Pinot Grigio. Try slicing the galette into small wedges as an appetizer for summer parties

Cultural Historical Context

Galettes are a classic French pastry known for their rustic look and simple folding technique. An Italian twist comes from the basil pesto and creamy burrata making this recipe a fusion of two classic food cultures. Heirloom tomatoes are prized for their flavor and historic varieties prized by gardeners and cooks alike

Recipe FAQs

→ What type of tomatoes work best?

Heirloom tomatoes are ideal for their sweetness and color, but ripe vine tomatoes or mixed varieties can also be used for great results.

→ How do you whip burrata?

Simply blend or vigorously mix burrata cheese with a spoon until smooth and creamy. A hand mixer can make the process easier.

→ Can I prepare the crust in advance?

Yes, the dough can be made ahead and refrigerated for up to 2 days. Let it soften slightly before rolling out.

→ Is homemade pesto required?

Homemade pesto is recommended for the freshest flavor, but store-bought pesto can also be used in a pinch.

→ How should leftovers be stored?

Store cooled slices in an airtight container in the refrigerator for up to two days. Gently reheat before serving.