A crisp, flaky laminated pastry crust topped with roasted summer heirloom tomatoes, balsamic glaze, and fresh creamy burrata.
Pastry: Cut butter into flour till pea-sized. Add ice water, shape into a disc, and chill for 1 hour.
Assemble: Roll pastry into a 12-inch circle. Layer sliced tomatoes in the center, leaving a 2-inch border.
Fold & Bake: Fold edges inwards. Brush pastry with egg wash. Bake at 400°F (200°C) for 35 minutes until deep golden crust.
Finish: Top hot galette with burrata, drizzle balsamic, and scatter basil before immediate serving.
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