Friday, September 2, 2022

Heirloom Tomato and Burrata Galette Tips to Impress Your Neighbors


This burrata and heirloom tomato galette is the epitome of an easy summertime dinner. Display it as the main attraction of a tapas spread or enjoy it as the main meal of a lunch in the park. Please visit during tomato season, since they are the main attraction.

Galata di Burrata e Pomodori di Tomaso

Click here to read our entire interview with Cassandra, then scroll down for the recipe for this heirloom tomato and burrata galette. (Cassandra's Cocchi Americano spritz is a great recommendation.)

Toasted Bread with Burrata and Heirloom Tomatoes

Feeds 6
This galette is ideal for a light summer meal or a picnic in the lawn.


Tenteen minutes
Put in the oven and wait 50 minutes.


Add the juice of 3-4 big heirloom tomatoes

1 package of premade pie crust

flavor enhancer, garlic salt

"sea salt"

the oil from olives


herbs picked at the peak of freshness (thyme, basil, or both!

pesto (optional)


Cut the heritage tomatoes in half lengthwise and remove the stem and any rough core. Toss them in salt and let them a rest for 15 to 20 minutes.

The crust should be rolled out to a diameter of about 14 inches, and it should be thin as a pie crust would be. Place on a baking sheet lined with parchment paper, and spray with olive oil before sprinkling with garlic salt to enhance taste. Place the tomatoes in a gentle layer. Place one layer in the middle of the dough and leave a border of about an inch all the way around for folding. A second layer might be added to the center of the tart.

Next, I make a 1-inch border around the tomato by folding the dough up along its perimeter; I work my way around in a circle, folding each section over itself to form a crust that will trap the tomato's juices within. Add a little extra olive oil by drizzling or brushing it over the tomatoes and over the crust's outer border.

Put in an oven preheated to 400 degrees and bake for 40 to 50 minutes. Since tomatoes don't need a lengthy cooking period, you may remove them from the oven as soon as the crust is done.

When the tart has cooled, sprinkle it with sea salt and pour it with more olive oil or pesto and fresh herbs (such as chopped basil or thyme). Enjoy!

No comments:

Post a Comment