Tomato and Burrata Galette

savory summer galette
Savory summer galette
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3-4 Heirloom tomatoes medium, sliced
Sea salt to taste
1 Pie crust store-bought
Garlic salt to taste
1 tbsp Olive oil
1 ball Burrata cheese
2 tbsp Pesto
Fresh herbs thyme, basil, to taste, optional

Nutritional information


Tomato and Burrata Galette


This summery Tomato and Burrata Galette recipe is a wonderful excuse to purchase all those stunning ripe heirloom tomatoes at the farmer’s market. The flaky pastry, sweet roasted tomatoes, creamy burrata and herby pesto are an irresistible combination. Eat this savory galette with a glass of white wine, preferably al fresco.

This galette looks fancy. But made with store-bought pie crust, it’s easy to put together. Start with the tomatoes. Slice them from top to bottom and sprinkle with sea salt. Salting the tomatoes helps draw out the excess moisture. This step not only allows the tomatoes to caramelize but also ensures that the bottom of the galette stays flaky. Let them sit while you preheat the oven and roll out the crust. Brush the crust with olive oil and sprinkle with garlic salt. Arrange the tomato slices in the center, then fold the edges of the dough over the tomatoes. Bake the galette until golden brown. Allow the galette to cool slightly, then top with burrata, green pesto, fresh herbs, and a few grinds of fresh black pepper. Serve and enjoy!

To make the Tomato and Burrata Galette, you will need the following ingredients:

Ingridiens for Tomato and Burrata Galette

Steps to make Tomato and Burrata Galette


Prepare tomatoes


Slice the tomatoes, sprinkle with sea salt, and let them sit for about 15-20 minutes.


Preheat oven

Preheat the oven to 400 °F.


Prepare dough


On a lightly floured surface, roll out the dough into a 14-inch round, then transfer to a baking sheet lined with parchment paper. Brush the dough with olive oil and sprinkle with a pinch of garlic salt.


Layer tomatoes


Arrange the tomato slices on top, starting with a single layer in the center of the dough. Leave a 1-inch border all around the dough. Add a second layer towards the center.


Fold edges over filling


Fold the edges of the dough over the tomatoes, leaving the center exposed. Brush the crust and the top of the tomatoes with olive oil.




Bake the galette for 40-50 minutes or until golden brown.



Let the galette cool, then top with burrata, fresh herbs, pesto, and a few grinds of black pepper. Enjoy!

This savory Tomato and Burrata Galette is a stunning summer dish. Made with purchased pie crust, it comes together quickly and uses simple ingredients. Made it? Please rate this recipe, and leave your comment below to let others know how good it was!

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Total Reviews: 1

This turned out great. Thanks for sharing the recipe!

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