Burrata and Heirloom Tomato Galette 



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Pie Dough Basil Pesto Pecorino Cheese Heirloom Tomatoes Olive Oil Fresh Basil Leaves Egg Burrata Cheese Salt and Pepper

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Step 1

On a floured surface, roll out the pie dough to ⅛ inch thickness and then transfer it onto a baking sheet.

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Step 2

Spread basil pesto on top of the dough leaving about 1-2 inches of dough uncovered around the edges.

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Step 3

Sprinkle pecorino on top of the pesto and layer tomato slices on top. Drizzle with olive oil and then sprinkle with some salt and pepper.

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Step 4

Fold the edges of the galette crust over the heirloom tomatoes. Brush the crust with the egg and place the galette in the fridge for 15 minutes.

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Step 5

Bake the galette for approximately 45-55 minutes at 375°F or until the crust becomes a golden brown color.

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Step 6

Once the galette has cooled down, top with burrata, fresh basil, extra pesto, and a sprinkle of flaky sea salt and pepper. Slice and enjoy!

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