Heirloom Tomato + Burrata Galette
4-5 medium Heirloom Tomatoes, sliced
1.5 cup (250g) seasoned ricotta cheese
1/2 tsp salt
Freshly ground black pepper
1 egg white
1/2 recipe for Classic Red Spring Pastry Crust
1 200g ball fresh Burrata
1 bunch Basil
Yields: 1 large (approximately 9 inches) galette
To prepare the seasoned ricotta cheese, add 1.5 cups of ricotta to a bowl. Add salt + pepper to taste and mix well.
Slice the tomatoes thinly and set aside, in a single layer, on paper towels for about 30 minutes. This will help to draw some of the moisture from the tomato slices.
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Remove pastry dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1⁄8-1/4" thick. Gently place on the prepared baking sheet and spread the seasoned ricotta on top, leaving 3 inches from the edge. Arrange tomato slices on top (overlapping slightly as shown) and fold edges of dough over the filling, tucking and overlapping slightly as needed. Lightly salt the tomatoes with an additional sprinkle of salt. Place in refrigerator to chill for 30-45 minutes, the colder the better.
To create an egg wash, lightly whip up the egg white with 15ml water with a fork. When ready to bake, brush the dough edges with egg wash and bake for 35-45 minutes until the crust is a deep golden brown.
Remove from the oven and let cool. To serve, tear a 200g ball of fresh Burrata cheese in pieces and add to the galette. Garnish with fresh basil leaves and freshly ground black pepper. Serve warm or at room temperature. Serves 6-8 as a side or appetizer. Serves 4 as a light meal with a salad.
Order our Classic Pastry Crust here. You can also order eggs, salt and produce here.
