Description
This rustic Tomato Basil Galette with Burrata features heirloom tomatoes layered over flaky homemade pie crust, spread with basil pesto and Parmesan, then topped with creamy burrata, lemon zest, and fresh basil. It’s a beautiful, flavorful dish perfect for summer entertaining or a cozy brunch.
Ingredients
-
- 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
Instructions
- Slice tomatoes into ¼-inch rounds. Sprinkle both sides with kosher salt and place on paper towels for 10 minutes to drain excess moisture.
- In a food processor, pulse flour and salt. Add cold butter and pulse until coarse crumbs form.
- Add apple cider vinegar and 2 tablespoons ice water. Pulse until dough starts to come together. Add more water if needed.
- Form dough into a disk, wrap in plastic, and refrigerate for at least 2 hours.
- Preheat oven to 400°F (200°C). Roll dough into a 12-inch round on a floured surface. Transfer to parchment-lined baking sheet.
- Spread pesto in the center of the dough, leaving a 1½–2 inch border. Sprinkle 1 cup grated Parmesan over the pesto.
- Layer drained tomato slices over the cheese. Fold dough edges over the tomatoes to form a rustic border.
- Brush crust with beaten egg and sprinkle remaining ½ cup Parmesan over crust and tomatoes. Add a pinch of flaky salt.
- Bake for 45–55 minutes, until crust is deeply golden and tomatoes are roasted.
- Cool galette for 15 minutes. Top with torn burrata or spoon over stracciatella. Garnish with lemon zest, fresh basil, flaky salt, and black pepper. Serve warm or at room temperature.
Notes
- Use stracciatella instead of burrata for a more spreadable texture.
- Try goat cheese or feta for a tangy variation.
- Arugula or parsley pesto can be used in place of basil pesto.
- Use gluten-free all-purpose flour for a gluten-free crust.
- Sprinkle red pepper flakes for extra heat before baking.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of galette)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
