Heirloom Tomato Burrata Galette
Ingredients
Pie Dough
- 2 cup all-purpose flour
- 1.5 stick cold butter unsalted cut into large cubes
- 1 tbsp apple cider vinegar
- 1/3 cup ice water plus more as needed
- 2 tsp salt
Galette
- 5 large heirloom tomatoes
- 1/4 cup basil pesto
- 2 cup grated parmesan
- 1/4 cup fresh basil leaves for garnish
- 1 egg beaten for egg wash
- 1 cup burrata
- 1 lemon zested
- flaky salt and black pepper for serving
Directions
Part 1: Make Pie Dough
- Combine 2 cups flour, cubed cold butter, and salt to a food processor. Pulse until the butter is about the size of peas. Transfer to a large bowl, and add apple cider vinegar and 1/3 cup ice water. Stir with a fork. Add an additional splash of water until the dough starts to come together.
- Dust a clean work surface with flour. Transfer the dough to surface and knead until no dry spots remain. Avoid overworking. Wrap in plastic wrap and chill in the fridge for at least 2 hours.
Part 2: Build Galette
- Preheat oven to 400 F.
- Slice your tomatoes to about ¼ of an inch thick. Salt both sides, and transfer to a paper towel lined sheet tray. Allow the tomatoes to release their excess moisture for at least 10 minutes.
- Once chilled, transfer the dough to a clean work surface dusted with flour. Roll out into a large circle until the dough is about 1/8 of an inch thick. Carefully transfer to a sheet tray lined with parchment.
- Spread about 1/4 cup of basil pesto in the center of the dough, leaving about 1-2 inches of dough for the crust. Sprinkle 1 1/2 cups of grated parmesan on top of the pesto. Layer the tomatoes on top of the cheese.
- Fold the crust over the edges of the tomatoes. Brush the exposed crust with egg wash and sprinkle with remaining parmesan. Top everything with flaky salt.
Transfer to preheated oven for 45-55 minutes.
- Allow the galette to cool on the hot sheet tray for about 15 minutes.
- Once the galette has cooled, top with stracciatella, extra pesto, fresh basil, grated lemon zest, flaky salt, and black pepper. Slice and serve.