Reasons that I hate baking are 1. I’m not a huge fan of sweets and 2. it’s hard. This recipe was none of those things. Even if you are someone who likes baking and enjoys sweet things: I challenge you to make this anyways.
The crust for this was SO EASY to make it was almost annoying. Literally 5 ingredients and comes together in a food processor in under 60 seconds… I’m never using any other pie crust recipe again after this. It was shatteringly flakey and held up on the bottom despite the juicy tomatoes. Low key, I was fully expecting the center of the dough to be soggy / water logged, but damn did it prove me wrong. I think a major factor in this was salting and draining the tomatoes beforehand so do not skip that step.
I would hate to insult the perfection that is this galette by comparing it to a pizza, but it truly was like eating the greatest slice of pizza I’ve ever had. Not necessarily in the same ballpark as a NYC $1 slice, but reminiscent of like a margherita pizza if you will.
My ideal setting for serving this galette would be as follows: late afternoon in August or September, golden hour in full force, dining al fresco, served along side a big leafy green salad with a lemon vinaigrette, while sipping a crisp glass of white wine.
Despite the recipe name saying “burrata”, I actually call for stracciatella, which is the creamy inside of a ball of burrata. So the only difference between the two is a layer of mozzeralla, which honestly doesn’t bring that much to the table. Everyone knows that the reason we love burrata is for the creamy inside (stracciatella). However, stracciatella isn’t as popular / widely available as burrata in the states, so feel free to substitute. Another good sub would be ricotta. I just really like the contrast of the cold creamy cheese with the hot tomatoes. No matter which you use, be sure to season the cheese with flaky salt when garnishing your finished galette, it needs it the most.
Absolutely amazing and a great way for me to get rid of a large amount of tomatoes I had. I’ll probably add less salt or parmesan next time because I found it to be a little salty. Otherwise amazing!
So this is my favorite recipe of 2024. I had a ton of extra tomatoes after going a little wild at the farmer’s market (as one does) and this was the perfect way to use them up. The crust is insane… flaky and buttery and not soggy at all since you salt the tomatoes to bring out the excess moisture prior to baking. It’s the perfect vehicle to showcase the real star, the summer tomatoes. I cook and bake a lot and my mom said this might be the best thing I’ve ever made? I didn’t tell her how simple it was so hopefully she goes on thinking I slaved over this for hours. 10/10 no notes!!
Absolutely love this recipe! I used premade puff pastry and it was so good too!
I’ve made this so many times and it never disappoints! It always turns out crispy, flavorful, and delicious – even when I sub for mozzarella or add some extra toppings. Also makes for great leftovers!
The end product is great, but the recipe advising you to cut up tomatoes to have them rest for 10 minutes and then telling you to make the dough which has to rest for two hours is a little frustrating!
This was incredible. Very easy and straightforward. I even had to use some subpar heirlooms but the recipe went off!!!
I could not believe how easy this was to make! I’m not a huge fan of tomatoes but even I thought this came out fantastic. My boyfriend was absolutely raving about it. I was most worried about the dough/crust coming together but it really was a breeze and held up so well. Thanks so much for the recipe!
very good! tomato quality is key
So delicious had to use some beef stake tomato’s because heirlooms aren’t in season here yet and added some balsamic vinegar but I turned out fantastic crust stayed crispy will definitely be making this again