Burrata and Heirloom Tomato Galette

🧂 Ingredients

• 1 pie dough – store bought or homemade
• ⅓ cup basil pesto
• ½ cup pecorino cheese – grated
• 2-3 heirloom tomatoes – thinly slices and different sizes and colors
• 1 tablespoon olive oil
• 2-3 fresh basil leaves
• 1 egg – beaten
• 1 cup Burrata cheese
• salt and pepper to taste

Instructions

• 1 Pre-heat the oven to 375F (190C) and line a baking sheet with parchment paper.
• 2 Roll out the pie dough on a floured flat surface about ⅛ inch thickness and
  transfer it onto the prepared baking sheet.
• 3 Spread the pesto on top of the dough leaving about 1-2 inches of dough for the
  crust. Sprinkle pecorino on top of the pesto and layer the tomato slices on top.
  Drizzle with olive oil and sprinkle some salt and pepper.
• 4 Fold the edges of the crust over the tomatoes. Brush the folded crust with the
  beaten egg and place the galette in the fridge for 15 minutes.
• 5 Bake the galette for approximately 45-55 minutes or until the crust becomes a
  golden brown color.
• 6 Leave the galette on the tray to cool for about 15 minutes. Once the galette has
  cooled down, top with burrata, fresh basil, extra pesto (if desired) and salt
  and pepper. Slice and Serve. Enjoy!

Nutrition Info