Tomato Burrata Galette Recipe
Enjoy this flavor-packed tomato galette all summer long! Flakey pie dough topped with pesto, juicy heirloom tomatoes and once baked topped with burrata cheese and fresh basil.
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Servings 6 servings
Ingredients
- 14.1 oz Pillsbury pie dough or homemade
- 1/4 cup basil pesto sauce
- 1 1/2 lbs heirloom tomatoes about 2 large tomatoes
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- 1 whisked large egg for egg wash
- 1 burrata cheese ball optional
- 3 Tbsp fresh basil finely chopped
- balsamic glaze for drizzling
Instructions
- Line a baking sheet or cutting board with a layer of paper towels.
- Slice the tomatoes into thin rounds and arrange them in a single layer over the paper towels. Lightly sprinkle with salt. Let the tomatoes rest for 15–20 minutes. (This helps draw out excess moisture and prevents the crust from becoming soggy during baking.)
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Open both pie crusts and combine together and knead until combined, then form a flat disk out both pie crusts. (This step is for if you use the Pillsbury pie crust.)
- Lightly dust your work surface with flour and roll out the dough into a rough 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to the prepared baking sheet.
- Using a spatula, spread a layer of pesto sauce over the dough, leaving 1 1/2 -inch border around the edges.
- Gently pat the tops of the tomatoes with more paper towels to absorb any remaining moisture. Then arrange the tomato slices over the pesto sauce in a slightly overlapping pattern.
- Fold the edges of the dough inward, over the filling, creating pleats as needed. (The center will be open and exposed.)
- Brush the folded edges of the crust with egg.
- Bake at 400°F for 40-45 minutes or until the crust is golden brown and crisp. Remove from the oven and cool it for about 10 minutes.
- Top with spoonful’s of creamy burrata, freshly chopped basil, and a drizzle of your choice. (Drizzles like balsamic glaze, olive oil, hot honey, or extra pesto sauce works great.)
- Slice and serve!