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Heirloom Tomato Galette

July 28, 2021

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.

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I believe in happy & whole food that’s equally as fun to make as it is to eat.

Wishbone Kitchen

Tomato Basil Galette with Burrata

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Ingredients

For the Pie Dough
  • 2 cups AP flour plus more for dusting
  • 1.5 sticks cold butter unsalted, cut into large cubes
  • 1 tbsp apple cider vinegar
  • ⅓ cup ice water plus more as needed
  • 2 tsp salt
For the Galette
  • 4-6 large heirloom tomatoes preferably varying sizes and colors
  • ¼ cup basil pesto
  • 2 cups fresh grated parmesan or pecorino
  • ¼ cup fresh basil leaves for garnish
  • 1 egg beaten, for egg wash
  • 1 cup stracciatella or burrata
  • 1 lemon zested
  • flaky salt and black pepper for serving

Instructions

  1. Preheat oven to 400.
  2. 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.
Make the pie dough
  1. 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 ⅓ cup ice water. Stir with a fork. Add an additional splash of water until the dough starts to come together.
  2. 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.
  3. 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.
  4. Build your galette immediately or transfer the dough back to the fridge until you're ready to go.
Build your Galette
  1. Spread about ¼ cup of basil pesto in the center of the dough, leaving about 1-2 inches of dough for the crust. Sprinkle 1½ cups of grated parmesan on top of the pesto. Layer the tomatoes on top of the cheese.
  2. 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.
  3. Transfer to preheated oven for 45-55 minutes.
  4. Allow the galette to cool on the hot sheet tray for about 15 minutes before garnishing and slicing.
Garnish and serve
  1. Once the galette has cooled, top with stracciatella, extra pesto, fresh basil, grated lemon zest, flaky salt, and black pepper. Slice and serve.

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What do you think of this recipe?

Omg, this was amazing! Delightfully crisp crust, no soggy bottoms here! Perfect combo of flavours, I used a mild goats cheese on top which was delish. Looking forward to enjoying the leftovers 🙂

Made this tonight and it was amazing!! Added some Italian sausage and honey. It was perfect. Can’t believe the crust withstood the moisture

This is genuinely one of the best things I’ve ever tasted. I have made it several times now and it never fails to impress everybody. Relatively easy to make and such a great summer meal with fresh tomatoes and basil. I would recommend this recipe to everyone!

This is one of the best things I’ve ever made! Everything about it is perfect

I was so excited to finally find tomatoes worthy of this recipe and it was incredible! The crust is so so delicious! I will be making this all summer now.

phenomenal and so easy to make. i have never made crust before, but the recipe was so easy to follow and turned out so yummy!

This was SO GOOD!!! Meredith has inspired me to start cooking new things and this was my first goal to make. It was AMAZING! My family LOVED it and I’m 100% making this again. Next time, I’m going to use less parmigian bc it was a little too salty but overall amazinggg.

Personally, I am someone who loves baking, and I thoroughly enjoyed making this. It was SO easy to make and the end result was SO good. What a fabulous use of tomatoes. 11/10, I will be making this a million more times.

AMAZING!! So easy and such a great summer recipe 🙂