Flavorful and impressive to look at, this burrata and heirloom tomato galette combines the creamy richness of burrata cheese with the vibrant sweetness of heirloom tomatoes, all encased in a buttery, flaky galette crust. It’s a must-try summertime dinner that celebrates the best of seasonal ingredients!
A slice of burrata and heirloom tomato galette, a fresh green salad and a chilled glass of white wine might just be the most perfect summer meal and serving it al fresco would just be the icing on the cake.
If your taste buds aren’t salivating already, let me describe a bit more about this mouthwatering tomato galette! Sweet heirloom tomatoes are paired with vibrant basil pesto, wrapped in flaky pastry then topped with creamy burrata cheese before serving. It’s an irresistible combination!
This recipe is a celebration of garden produce and tomato season during late summer and turning on your oven is well worth it to make this savory galette! Every bite is enjoyable down to the last flaky, buttery crumb.
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Why You Will Love This Heirloom Tomato Galette Recipe
- Essence of summer: With juicy and vibrant heirloom tomatoes, basil and soft burrata this galette is a must-try dish for summertime!
- Looks fancy yet is easy to make: Follow all my tips and this burrata with heirloom tomatoes galette is not hard at all to make!
- Versatile serving options: Make it the centerpiece when serving small bites at a party or serve it as the main course for dining al fresco.
- Smells heavenly: As it bakes, this heirloom tomato galette will fill your home with the most delicious smells confirming that it is well worth turning on the oven to make this!
Heirloom Tomato Galette Recipe Ingredients
Here is what you will need to make this heirloom tomato galette!
- Pie dough: For your galette dough, a homemade pie dough or store bought dough all work!
- Basil pesto: Homemade pesto will have the best fresh taste, but purchased pesto saves time in the kitchen.
- Pecorino cheese: If you cannot find this sheep’s milk cheese, substitute freshly grated Parmesan cheese.
- Heirloom tomatoes: You will need 2-3 heirloom tomatoes. Look for fresh tomatoes that are a mix of colors and sizes which will add variety.
- Olive oil: I love to use a high quality extra virgin olive oil to add rich taste to the galette.
- Fresh basil leaves: Fresh basil pairs perfectly with juicy tomatoes.
- Egg: This will be used as an egg wash to brush on the crust to create a beautiful gloss.
- Burrata cheese: Cold and creamy burrata cheese is the perfect finish to this tomato galette. If you can’t find burrata, you can use ricotta cheese.
- Salt and black pepper: To taste.
How to Make a Burrata and Heirloom Tomato Galette
Roll out galette dough: On a floured surface, roll out the pie dough to an ⅛ inch thickness and then transfer it onto a prepared baking sheet lined with parchment paper.
Add basil pesto: Spread basil pesto on top of the dough leaving about 1-2 inches of dough uncovered around the edges.
Assemble savory heirloom tomato galette: Sprinkle pecorino cheese on top of the pesto and layer the thinly sliced tomato slices on top. Drizzle with olive oil and then sprinkle with some salt and pepper.
Fold crust and chill: Fold the edges of the galette crust over the heirloom tomato filling. Brush the folded crust with the beaten egg and place the galette in the fridge for 15 minutes.
Bake: Bake the tomato galette for approximately 45-55 minutes at 375°F or until the crust becomes a golden brown color.
Cool and serve: Leave the galette on the baking tray to cool for about 15 minutes. Once the galette has cooled down, top with burrata, fresh basil, extra pesto, lemon zest if desired and a sprinkle of flaky sea salt and pepper. Slice and enjoy!
- Other cheese: Goat cheese, fresh mozzarella or ricotta could be used instead of fresh burrata cheese and Parmesan cheese in place of pecorino.
- Garlic: Add a few minced garlic cloves on top of the tomatoes.
- Fresh Herbs: Instead of basil, try using fresh thyme or parsley. You could also use a combination of your favorite herbs.
- Smaller heirloom tomatoes: If you have smaller heirloom tomatoes, you can add some additional halved cherry tomatoes. Summer tomatoes are the best and you can’t really go wrong with any variety.
- Skip the pesto: Instead spread your crust with a soft garlic and herb spreadable cheese like Boursin.
- Balsamic glaze: A balsamic vinegar glaze always pairs well with gorgeous heirloom tomatoes and would make a great garnish!
- Ripe yet firm heirloom tomatoes: Too ripe and your tomatoes will make your crust soggy!
- Sweat the tomatoes: This is an extra step but if your crust is turning out soggy from the juicy heirloom tomatoes, it is worth it to try! Salt your tomatoes on both sides and place on a paper towel so that excess liquid can drain from them. Blot with a paper towel before proceeding with the recipe.
- Avoid rolling your dough too thick or too thin: If your crust is too thick, your galette will be gummy and not flaky or crispy. Too thin and it won’t hold up to the filling. Aim for about ⅛ inch thickness for the best tomato galette recipe results.
- Bake on middle oven rack: Galette dough is thin, using the middle oven rack ensures your galette will bake and brown evenly.
- Don’t skip chilling time: You will need to start with chilled dough as well as plan to chill the galette before baking. Baking a chilled tomato galette ensures that the filling and pastry get done at the same time.
While this heirloom tomato galette recipe might be considered a meal in itself, I love to serve it with a light green salad for a delicious summer dinner.
How to prevent a soggy crust?
Overly moist fillings can contribute to a soggy bottom on a galette crust as liquid drops to the bottom of the pie and seeps into the pastry. If your heirloom tomatoes are extra juicy, you may want to consider salting them, letting the excess liquid drain, blotting them and then using them in the galette.
Is galette crust the same as pie dough?
Yes, a pie crust and a galette crust are one and the same! The difference comes in the way it is shaped. Pie dough is baked in a pie pan, often with a top crust and fluted or crimped edges. Galettes on the other hand are freeform and baked right on a baking sheet. The edges of a galette are then folded over the center filling with a wide opening where the filling can be seen.
Can I make galette ahead of time?
There are a few ways you can make this ahead of time! If you are making your own galette dough, this can be made in advance up to a day ahead. Since your galette is best when cooked from chilled, you can also assemble the whole recipe up to 24 hours in advance and then bake when ready to serve.
How to store leftover cheese and tomato galette?
This tomato cheese galette is best served and enjoyed the day it is baked. To store leftovers, after it has cooled down, place it in an airtight container and store in the refrigerator for a day or two. To reheat, place in the oven at a low heat for up to 10 minutes until warm.
More Tomato Recipes to Try
- Easy Caprese Bruschetta
- Refrigerator Dough Focaccia
- Pizza Babka
- Veggie Pizza Muffins
- Stovetop Skillet Pan Pizza
Burrata and Heirloom Tomato Galette
- 1 pie dough – store bought or homemade
- ⅓ cup basil pesto
- ½ cup pecorino cheese – grated
- 2-3 heirloom tomatoes – thinly slices and different sizes and colors
- 1 tablespoon olive oil
- 2-3 fresh basil leaves
- 1 egg – beaten
- 1 cup Burrata cheese
- salt and pepper to taste
- Pre-heat the oven to 375F (190C) and line a baking sheet with parchment paper.
- Roll out the pie dough on a floured flat surface about ⅛ inch thickness and transfer it onto the prepared baking sheet.
- Spread the pesto on top of the dough leaving about 1-2 inches of dough for the crust. Sprinkle pecorino on top of the pesto and layer the tomato slices on top. Drizzle with olive oil and sprinkle some salt and pepper.
- Fold the edges of the crust over the tomatoes. Brush the folded crust with the beaten egg and place the galette in the fridge for 15 minutes.
- Bake the galette for approximately 45-55 minutes or until the crust becomes a golden brown color.
- Leave the galette on the tray to cool for about 15 minutes. Once the galette has cooled down, top with burrata, fresh basil, extra pesto (if desired) and salt and pepper. Slice and Serve. Enjoy!