This savory tomato basil galette with burrata is a rustic yet elegant dish that highlights the best of summer produce. I make it with juicy heirloom tomatoes layered over a flaky, homemade pie crust, spread with vibrant basil pesto and sprinkled generously with grated Parmesan. After baking, I top it with creamy burrata or stracciatella, lemon zest, and fresh basil, creating a contrast of warm roasted flavors and cool, creamy textures that always impress. It’s perfect for brunches, summer dinners, or even as a centerpiece for a garden party.

Why You’ll Love This Recipe

I love how approachable yet impressive this galette is. It’s the kind of recipe that feels special without being fussy. The homemade crust is flaky and buttery, the tomatoes get sweet and jammy in the oven, and the addition of burrata at the end turns it into something luxurious. It’s also incredibly versatile and easy to make ahead in parts. The flavor combination of basil, lemon, tomato, and cheese never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Pie Dough:

1¼ cups all-purpose flour
½ cup (1 stick) cold unsalted butter, cut into small cubes
½ teaspoon kosher salt
1 tablespoon apple cider vinegar
2 to 4 tablespoons ice water

For The Filling And Topping:

2 to 3 large heirloom tomatoes (about 1½ pounds), sliced into ¼-inch thick rounds
¼ teaspoon kosher salt (for draining tomatoes)
¼ cup basil pesto (homemade or store-bought)
1½ cups freshly grated Parmesan or Pecorino cheese
1 large egg, beaten (for egg wash)
1 ball burrata or ½ cup stracciatella cheese
Zest of 1 lemon
Fresh basil leaves, for garnish
Flaky sea salt, to finish
Freshly ground black pepper, to taste

Directions

Prepare The Tomatoes:
I start by slicing the heirloom tomatoes into ¼-inch thick rounds. I place them on a paper towel-lined tray, sprinkle both sides lightly with kosher salt, and let them sit for at least 10 minutes. This draws out excess moisture and prevents the galette from becoming soggy.
Make The Pie Dough:
In a food processor, I combine the flour and salt. I add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
I drizzle in the apple cider vinegar and 2 tablespoons of ice water, then pulse until the dough begins to come together. If needed, I add more water, 1 tablespoon at a time.
I transfer the dough to a floured surface, press it into a disk, wrap it in plastic wrap, and refrigerate it for at least 2 hours.
Roll Out The Dough:
Once chilled, I roll the dough into a 12-inch round on a floured surface. I transfer it to a parchment-lined baking sheet.
Assemble The Galette:
In the center of the dough, I spread about ¼ cup of pesto, leaving a 1½ to 2-inch border around the edges.
I sprinkle 1 cup of the grated Parmesan evenly over the pesto.
I layer the drained tomato slices in a single, slightly overlapping pattern.
I fold the edges of the dough up and over the tomatoes to create a rustic border.
I brush the crust with beaten egg and sprinkle the remaining ½ cup of Parmesan over the exposed crust and filling.
I finish with a pinch of flaky sea salt over the tomatoes.
Bake The Galette:
I bake the galette in a preheated 400°F (200°C) oven for 45 to 55 minutes, or until the crust is deeply golden and the tomatoes look roasted.
Cool And Finish:
After baking, I let the galette cool on the baking sheet for 15 minutes.
I then tear the burrata open and spoon the creamy center over the center of the galette.
I garnish with lemon zest, fresh basil, a sprinkle of flaky salt, and freshly ground black pepper before slicing and serving.

Servings And Timing

This galette serves 6 to 8 people.

Prep time: 30 minutes
Dough chilling time: 2 hours
Bake time: 45 to 55 minutes
Cooling and garnishing: 15 minutes
Total time: Approximately 3 hours 15 minutes (including chill time)

Variations

I sometimes use stracciatella instead of burrata for a more spreadable creamy topping.
For a tangier flavor, I substitute goat cheese or feta in place of the burrata.
If I don’t have basil pesto, I make a quick pesto using arugula or parsley.
For a gluten-free version, I use a gluten-free all-purpose flour blend in the crust.
To add some kick, I sprinkle red pepper flakes over the tomatoes before baking.

Storage/Reheating

I store leftover galette slices in an airtight container in the refrigerator for up to 2 days.
To reheat, I place the slices on a baking sheet and warm them in a 350°F (175°C) oven for 8 to 10 minutes to keep the crust crisp.
I always add fresh burrata or stracciatella just before serving, as reheating it can affect the texture.

FAQs

Can I use store-bought pie dough instead of homemade?

Yes, I’ve used store-bought dough when I’m short on time. While homemade has better texture and flavor, a good-quality store-bought option still works well.

What type of tomatoes work best for this galette?

I prefer large, colorful heirloom tomatoes because they’re juicy and visually stunning. I also use cherry or plum tomatoes if that’s what I have on hand.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough a day in advance and keep it chilled until I’m ready to roll it out and bake the galette.

How do I keep the crust from getting soggy?

Salting and draining the tomato slices before assembling the galette is key. I also make sure to bake the galette until the crust is deeply golden to keep it crisp.

Can I freeze the galette?

I don’t recommend freezing the assembled galette with tomatoes and cheese, but the dough can be made ahead and frozen for up to 2 months. I thaw it overnight in the fridge before using.

Conclusion

This tomato basil galette with burrata is a celebration of fresh ingredients wrapped in buttery pastry. I love how it balances richness from the cheese with brightness from the lemon and basil. It’s the kind of dish I come back to all summer long — simple, beautiful, and completely satisfying.

Tomato Basil Galette With Burrata