Heirloom Tomato and Burrata Galette

Summer is served.

By Camille Styles
Heirloom Tomato and Burrata Galette

This heirloom tomato and burrata galette is the perfect simple summer dish to share at any gathering. Set it out as the centerpiece to a small-bites menu, or serve as the main course for a lunch al fresco. Just make sure you do it during tomato season, ’cause here, they’re the stars of the show.

tomato burrata galette

Scroll on for the recipe for this heirloom tomato and burrata galette–and hop over to read for our full interview with Cassandra. (Hint: Cassandra’s Cocchi Americano spritz is the perfect pairing.)

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Heirloom Tomato and Burrata Galette

Heirloom Tomato and Burrata Galette

  • Author: Cassandra LaValle


This galette is the perfect summer dish for a small bites dinner or a casual lunch in the backyard.


  • 34 large heirloom tomatoes
  • 1 store-bought pie crust dough
  • garlic salt
  • sea salt
  • olive oil
  • burrata
  • fresh herbs (thyme or basil or both!)
  • pesto (optional)


  1. Slice the heirloom tomatoes from top to bottom, discarding tough bits. Salt them and let them sit for about 15-20 minutes.
  2. Using your favorite pie crust recipe or a pre-made dough, roll out the crust to around 14” in diameter, keeping it thin like a pie crust would be. Transfer to parchment paper, then brush the dough with olive oil and sprinkle with garlic salt to give the crust some good flavor. Gently layer in the tomatoes. Start with a single layer in the center of the dough, leaving room around the edges for folding (1” or so). You can add a second layer towards the middle of the tart.
  3. Then start folding the edges of the dough up around the edges of the tomato to create a 1” border – I go in a circle and fold each piece over its self to create a nice crust that will keep the juices in. Drizzle or brush more olive oil onto the top of the tomatoes and the edges of the crust edge.
  4. Bake in the oven at 400 for 40-50 mins or until golden brown. Tomatoes don’t need a long cook time, so as soon as the crust is done you can pull them out!
  5. Let the tart cool then top with burrata, fresh herbs (Chopped basil or thyme), and another drizzle of olive oil or pesto and sea salt for good measure. Enjoy!

Comments (2)

  1. Vanessa says:

    By pie crust you mean like tenderflake or do u mean like a pizza dough. Thanks for the recipe

    1. Isabelle Eyman says:

      Hi Vanessa! A thinner, store-bought pie crust will be easier to handle and roll out for this recipe versus a pre-made pizza dough. The process of making a galette dough by hand is very similar to pie dough (flour, sugar, butter, and water) but we love this streamlined option. Let us know what you think when you try the recipe—it’s one of our favorites!

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