What can I use as a cheese substitute for burrata in a Heirloom Tomato Galette?

If you don’t have burrata, you can substitute it with stracciatella cheese, which is the creamy interior of burrata, or creamy ricotta cheese. Both options add a rich, soft texture that complements the tomatoes. To boost flavor, sprinkle flaky sea salt over the cheese after assembling the galette. This simple swap maintains the dish’s creamy element without sacrificing taste.

How can I keep the pie crust from getting soggy when making a tomato galette?

To avoid a soggy crust, start by salting the sliced heirloom tomatoes and letting them drain for about 15-30 minutes. This draws out excess moisture from the juicy tomatoes. Pat them dry with a paper towel before placing them on the crust. You can also brush the crust with a thin layer of mustard or an egg wash to create a moisture barrier, helping maintain a crisp, golden crust after baking.

How long should I chill the pie dough before rolling it out for the galette?

Chill the pie dough in the refrigerator for at least 2 hours before rolling it out. Cooling the dough solidifies the butter inside, which helps produce a flaky, tender crust. If you’re short on time, 1 hour may suffice, but longer chilling yields better texture. After rolling, keep the dough cold until you add the filling to maintain the dough’s structure.

Can I prepare the galette dough or galette in advance, and can I freeze it?

Yes, you can prepare the pie dough ahead of time by wrapping it tightly in plastic and refrigerating it for up to 3 days or freezing it for up to 1 month. When you're ready to use the dough, thaw it overnight in the fridge if frozen. Additionally, you can assemble the galette a few hours before baking and store it uncovered in the refrigerator. Bake directly from chilled for best results. Freezing a fully baked galette is possible but may affect the crust’s texture.

What is the best way to serve Heirloom Tomato Galette for a fresh and balanced meal?

Serve the galette warm or at room temperature for the best flavor experience. It pairs deliciously with a simple leafy green salad dressed in lemon vinaigrette, which adds brightness and balances the richness of the cheese and crust. For drinks, a crisp white wine or a light rosé complements the fresh tomato flavors beautifully. This combination makes for a lovely late-summer meal enjoyed outdoors or as a light lunch.

Heirloom Tomato Galette With Creamy Burrata And Herbs

Ingredients

– 2 cups all-purpose flour

– 1.5 sticks cold unsalted butter

– 1 tablespoon apple cider vinegar

– 1/3 cup ice water

– 2 teaspoons salt

– 4 to 6 large heirloom tomatoes

– 1/4 cup basil pesto

– 2 cups fresh grated parmesan or pecorino cheese

– 1/4 cup fresh basil leaves for garnish

– 1 egg, beaten for egg wash

– 1 cup stracciatella or burrata cheese

– Zest of 1 lemon

– Flaky salt and black pepper for serving

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Instructions

1-First, preheat your oven to 400 degrees Fahrenheit and get your ingredients ready to make the process smooth.

2-Next, slice the heirloom tomatoes into about 1/4-inch thick pieces, salt both sides, and let them sit on a paper towel-lined sheet tray for at least 10 minutes to release moisture.

3-Then, prepare the pie dough by pulsing 2 cups all-purpose flour, 1.5 sticks cold unsalted butter cut into large cubes, and 2 teaspoons salt in a food processor until the butter pieces are pea-sized. Transfer the mixture to a bowl, add 1 tablespoon apple cider vinegar and 1/3 cup ice water, and stir with a fork until the dough forms, adding more ice water if necessary.

4-On a floured surface, knead the dough gently until no dry spots remain, then wrap it in plastic and chill in the fridge for at least 2 hours.

5-Once chilled, roll out the dough on a floured surface to about 1/8 inch thick in a large circle and transfer it carefully to a parchment-lined sheet tray. Spread 1/4 cup basil pesto in the center of the dough, leaving 1-2 inches for the crust, then sprinkle 1 1/2 cups of the grated parmesan or pecorino cheese over the pesto and layer the salted tomatoes on top.

6-Fold the crust over the edges of the tomatoes, brush the exposed crust with the beaten egg, sprinkle with the remaining 1/2 cup grated parmesan or pecorino cheese, and add flaky salt on top.

7-Bake for 45 to 55 minutes, then let it cool on the sheet tray for 15 minutes before garnishing with 1 cup stracciatella or burrata cheese, extra basil pesto if desired, 1/4 cup fresh basil leaves, the zest of 1 lemon, flaky salt, and black pepper.

8-Slice and serve for a fresh meal that pairs well with other dishes, like a simple vegetarian lasagna recipe for a complete gathering.

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Notes

🍅 Salting and draining tomatoes is key to preventing a soggy crust.
🥧 The easy 5-ingredient crust is flaky and sturdy; chilling helps.
🧀 Stracciatella is preferred for creaminess, but burrata or ricotta work well too.
🍋 Enhance flavors by seasoning cheese with flaky salt before serving.
🥗 Pairs beautifully with lemon vinaigrette salad and crisp white wine.

Author: Brandi Oshea
Prep Time: 10 minutes
Dough chilling time: 2 hours
Cook Time: 45-55 minutes
Category: Main Course, Appetizer
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 slice