Tomato, Pesto & Burrata Galette Recipe

Late summer is the perfect time to make the most of ripe, juicy tomatoes, and this tomato, pesto and burrata galette is a very good place to start. Courtesy of food creator Anastasia Hladyr, it’s our current obsession for fully embracing tomato girl summer.

Made with flaky pastry, fresh tomatoes, pesto and creamy burrata, it’s simple to make and just the thing when you’re feeding a table full of friends. The kind of dish you’ll want to go back for another slice.  

Ingredients

Pastry

370g flour

1tbsp sugar

Pinch of salt

250g cold butter, cut into cubes

135g ice water

½tsp apple cider vinegar 

Pesto

2 large bunches basil

80g parmesan

2 garlic cloves

120g olive oil

70g pine nuts

30–40g lemon juice

½ tsp salt 
extra parmesan to taste 

Filling

2-3 large tomatoes, plus a handful of cherry tomatoes

200g burrata

1 lightly beaten egg

extra parmesan for the crust

fresh basil to serve

extra pesto to serve

Method

1. This dough is simple to make by hand, but you can also use a stand mixer or food processor. Add the flour, sugar and salt to your work surface, then add the cold butter cubes. Lightly flatten the butter with a rolling pin, then chop and work it into the flour using a knife or bench scraper until you have a rough, chunky crumb. You still want visible pieces of butter throughout the dough. 
2. Gather everything together, make a well in the centre and pour in the ice water and vinegar. Bring the dough together, folding it from the edges into the centre. Don’t overmix. 
3. Lightly flour the surface and roll the dough into a rough rectangle about 2 cm thick. Fold both sides into the centre and roll again. Repeat 3–4 times. Wrap and chill for at least 2–3 hours. You could make the pastry the day before and freeze it overnight, then transfer it to the fridge in the morning before using, it helps keep the pastry extra crisp and flaky. 
4. For the pesto, add all the ingredients to a blender or food processor and blend until smooth. Taste and adjust with more parmesan, lemon juice, olive oil or salt if needed. 
5. Preheat the oven to 190°C. Slice the large tomatoes, halve the cherry tomatoes and arrange them on paper towels. Lightly salt and leave for about 20 minutes to release excess moisture. 
6. Roll the chilled dough into a large circle and transfer it to a baking tray lined with parchment paper. 
7. Spread the pesto over the dough, leaving a generous border around the edges. Sprinkle with parmesan, then arrange the tomatoes tightly over the pesto. 
8. Fold the edges over the filling. Brush the crust with beaten egg and sprinkle with extra parmesan. Bake for 40–45 minutes, or until deeply golden and crisp. 
9. Leave to cool for 5 minutes, then top with burrata, extra pesto and fresh basil. 
   

See the full process over on Instagram.