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Fresh Burrata and Heirloom Tomato Galette Recipe with Easy Basil-Pistachio Pesto

fresh burrata and heirloom tomato galette - featured image
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A fresh, flaky galette featuring heirloom tomatoes, creamy burrata, and a bright basil-pistachio pesto, perfect for summer gatherings or easy weeknight meals.

Ingredients

Scale
  • 1 sheet frozen puff pastry (thawed)
  • 1 tablespoon olive oil (for brushing)
  • 1 egg (beaten, for egg wash, optional)
  • Flour for dusting (all-purpose or gluten-free if preferred)
  • 2 cups heirloom tomatoes, sliced
  • 8 ounces fresh burrata cheese (room temperature)
  • 1 teaspoon sea salt
  • Freshly cracked black pepper, to taste
  • 1 teaspoon dried oregano or Italian seasoning (optional)
  • 1 cup fresh basil leaves, packed
  • ½ cup shelled pistachios (lightly toasted)
  • 2 cloves garlic (minced)
  • ½ cup grated Parmesan cheese
  • ⅓ cup extra virgin olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. Lightly flour your work surface and roll out the thawed puff pastry into a rough 12-inch circle. Transfer it to a parchment-lined baking sheet.
  2. In a food processor, combine basil leaves, toasted pistachios, garlic, Parmesan, and lemon juice. Pulse until coarsely chopped. Slowly stream in olive oil until smooth but textured. Season with salt and pepper. Set aside.
  3. Slice heirloom tomatoes about ¼-inch thick. Toss gently with sea salt, black pepper, and oregano if using. Let sit for 5-10 minutes to draw out moisture.
  4. Spread 3-4 tablespoons of pesto over the center of the puff pastry, leaving a 2-inch border. Arrange tomato slices on top in an overlapping pattern. Tear burrata into chunks and scatter over tomatoes.
  5. Fold the edges of the pastry up over the tomatoes, pleating to create a rustic border. Brush edges with beaten egg or olive oil.
  6. Bake at 400°F (200°C) for 25-30 minutes until crust is puffed and golden and cheese is melty.
  7. Let cool for 5-10 minutes before slicing and serving warm or at room temperature.

Notes

Thaw puff pastry slowly in the fridge overnight. Lightly toast pistachios for better flavor. Pat tomatoes dry if very juicy to avoid soggy crust. Add lemon juice to pesto for brightness. Burrata melts slightly when baked, adding creaminess without losing texture. Egg wash or olive oil on crust edges gives a golden finish. Can substitute burrata with plant-based cheese for dairy-free option and use gluten-free flour or crust if needed.

Nutrition

Keywords: burrata, heirloom tomato, galette, basil-pistachio pesto, summer recipe, easy dinner, fresh, flaky crust

Find it online: https://avabowls.com/fresh-burrata-and-heirloom-tomato-galette-recipe-with-easy-basil-pistachio-pesto/