Description
A rustic golden pastry filled with vibrant heirloom tomato slices and creamy burrata, drizzled with olive oil, seasoned with cracked pepper, and topped with fresh basil for a stunning summer centerpiece.
Ingredients
Scale
- 1 sheet refrigerated pie crust or homemade pastry dough
- 4–5 medium heirloom tomatoes, sliced into 1/4-inch rounds
- 1 fresh burrata ball
- 1 tablespoon olive oil, plus extra for drizzling
- 1 teaspoon balsamic glaze (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Roll out pie crust onto a parchment-lined baking sheet.
- Arrange tomato slices in a circular pattern in the center, leaving a 2-inch border around the edges.
- Drizzle with 1 tablespoon olive oil and season with salt and half the pepper.
- Fold pastry edges over the tomatoes, pleating as needed, to create a rustic galette shape.
- Bake for 25–30 minutes, or until the crust is golden and crisp.
- Remove from oven and let cool slightly. Place the burrata ball in the center, drizzle with extra olive oil (and balsamic glaze if desired), and sprinkle with remaining pepper.
- Garnish with fresh basil leaves and serve warm or at room temperature.
Notes
- Use a mix of colorful heirloom tomatoes for visual appeal and flavor variety.
- Pat tomato slices dry to avoid excess moisture in the galette.
- Serve with a light green salad for a complete summer meal.
Nutrition
- Serving Size: 1 slice (1/4 of galette)
- Calories: 320
- Sugar: 4g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
