Heirloom Tomato Galette Burrata (Print Version)

Rustic galette filled with heirloom tomatoes, creamy burrata, and fresh basil pesto—perfect for summer tables.

# What You’ll Need:

→ Dough

01 - 190 g all-purpose flour
02 - 0.5 teaspoon fine salt
03 - 115 g unsalted butter, chilled and cubed
04 - 4–5 tablespoons (60–75 ml) ice water

→ Filling

05 - 4 to 5 heirloom tomatoes, sliced
06 - 225 g burrata cheese
07 - Salt and freshly ground black pepper, to taste

→ Basil Pesto

08 - 40 g fresh basil leaves
09 - 35 g pine nuts
10 - 50 g Parmesan cheese, finely grated
11 - 1 garlic clove
12 - 120 ml extra-virgin olive oil
13 - Salt, to taste

# How to Make It:

01 - Set oven to 200°C for proper baking temperature.
02 - In a food processor, combine flour and salt. Add chilled butter and pulse until mixture forms coarse crumbs. Gradually incorporate ice water, a tablespoon at a time, until dough begins to hold together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
03 - Place basil, pine nuts, Parmesan, garlic, and salt in a food processor. Pulse while streaming in olive oil until a smooth, spoonable paste forms. Taste and adjust seasoning as desired.
04 - On a lightly floured surface, roll dough into a 30 cm circle. Transfer to a parchment-lined baking sheet.
05 - Spread a generous layer of pesto over dough, leaving a 5 cm border. Arrange sliced heirloom tomatoes evenly on top. Season with salt and black pepper.
06 - Gently fold the pastry edges over the filling, pleating to encase the tomatoes and create rustic folds.
07 - Place in oven and bake for 35–45 minutes until the crust turns golden brown and the tomatoes are soft and caramelized.
08 - While baking, whip the burrata by breaking it apart and whisking vigorously until smooth and creamy.
09 - Allow the galette to cool slightly. Spoon whipped burrata generously over the top and add extra basil pesto if desired before slicing and serving.

# Additional Tips::

01 -
  • Uses pantry staples for the dough and filling
  • Perfect for making the most of summer tomatoes
  • Looks beautiful and tastes restaurant worthy but is easy to assemble
  • Can be served warm or at room temperature for flexibility at gatherings
02 -
  • Vegetarian and brimming with fresh flavor
  • Galette dough can be made in advance and frozen for last minute assembly
  • Basil pesto keeps in the fridge for up to five days
03 -
  • Keep your butter as cold as possible for a flakier crust
  • Slice the tomatoes just before assembling to avoid sogginess from excess juice
  • Let galette cool slightly before adding whipped burrata to prevent melting

Go Back